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Spinach Fettuccine with Eggplant Sauce
Preparation: 15 minutes
Cooking Time: 45 minutes
Ingredients (Serves 2)
150 gr. (1/3 pound) Green spinach fettuccine
2 Tbs. Extra virgin olive oil (EVOO)
1/2 Onion sliced thinly
1 Stalk celery sliced thinly
1. Clove garlic sliced thinly
2 Eggplants, cut in half lengthwise, then sliced
1 Tbs. Fresh basil, sliced
2 Tbs. Sun dried tomatoes marinated in EVOO, sliced
3 Tbs. Tomato sauce
6 Mammoth olives, sliced
• Coarse sea salt to taste
• Rucola to taste
• Grated Parmigiano Reggiano cheese to taste
Preparation
• In a frying pan sauté onion and garlic on medium-low heat for about 5 minutes.
• Add celery and cook for 10 minutes.
• Add eggplant chunks, sun dried tomatoes and cook for 15 minutes.
• Add olives, tomato sauce and cook for 10 minutes.
• Add basil and season with coarse sea salt to taste.
• In the meantime cook fettuccini and drain al dente (slightly undercooked, according to American taste.)
• In a serving bowl top pasta with sauce and toss well to coat fettuccini with sauce thoroughly.
• Serve adding small leaves of Italian rucola and freshly grated Parmigiano Reggiano cheese.
Cooking the eggplant sauce: image 1 of 4 Spinach <em>fettuccini</em> cooked <em>al dente</em>: image 2 of 4 Spinach <em>fettuccini</em> cooked <em>al dente</em> topped with eggplant sauce: image 3 of 4
Spinach <em>fettuccini</em> with eggplant sauce ready to be served: image 4 of 4
Click on the images above to see larger pictures
Comments
• Instead of spinach fettuccini you may use your favorite dried pasta.
• You can easily satisfy your vegan guests by foregoing the grated Parmigiano Reggiano cheese. You may also serve the pasta without topping it with rucola as the sauce is plenty flavorful, but I like the spicy bite added by the small notched leaves of the Italian rucola.
Wine and Beverage Pairing
• Cabernet Franc DOC Colli Orientali del Friuli, Chianti DOCG Riserva Il Canto del Leccio, Montepuciano d'Abruzzo DOC Avelisa, Valdichiana DOC Poventa.


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    October 31, 2010
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