Fusilli Pasta with Eggplant
Delicious Fusilli Pasta with Eggplant: A Homemade Delight
Indulge in a satisfying bowl of fusilli pasta generously loaded with fresh seafood and a delightful topping of melted cheese. This dish offers a light yet flavorful experience. The harmonious blend of tender eggplant, savory seafood, and perfectly cooked fusilli pasta in a vibrant tomato sauce makes it a perfect choice for any occasion, elevating your everyday meals to something special.
Pasta Ingredients- 120g Fusilli pasta
- 1/2 fresh eggplant
- 30g prepared squid
- 30g shrimp
- 1/2 onion
- 40g Mozzarella cheese
- 1/3 tsp dried basil
- 1 Tbsp olive oil (for boiling pasta)
- 1L water (for boiling pasta)
- 1 tsp salt (for boiling pasta)
- 1 Tbsp olive oil (for sautéing)
Sauce Seasoning- 250ml tomato sauce
- 1/3 tsp black pepper
- 1 Tbsp white wine
- 1/2 tsp salt
- 250ml tomato sauce
- 1/3 tsp black pepper
- 1 Tbsp white wine
- 1/2 tsp salt
Cooking Instructions
Step 1
First, slice the fresh eggplant into attractive, diagonal pieces about 0.7cm thick. Thinly slice the onion into approximately 0.5cm intervals. Preparing your vegetables in advance will make the cooking process much smoother and quicker.
Step 2
In a large pot, bring 1L of water to a rolling boil. Add 1 tsp of salt and 1 Tbsp of olive oil to the water. Once boiling, add the fusilli pasta. Fusilli typically needs to be cooked 2-3 minutes longer than standard spaghetti for perfect al dente texture. Refer to the package instructions for precise cooking times, but I usually aim for around 7 minutes to ensure a delightful chewiness.
Step 3
Eggplant offers a wonderful texture and complements tomato sauce beautifully. Heat a grill pan over high heat for 3 minutes. Grill the eggplant slices for 2 minutes on each side until lightly charred and tender. This grilling step enhances the eggplant’s flavor and texture, making it a star ingredient.
Step 4
Heat a pan over high heat for 2 minutes, then add 1 Tbsp of olive oil. First, sauté the sliced onions for 1 minute until they become translucent and fragrant. Next, add all the prepared seafood (squid and shrimp) and stir-fry briefly until they change color. Deglaze with 1 Tbsp of white wine to add depth and remove any fishy odors, then pour in the tomato sauce.
Step 5
Once the sauce is bubbling merrily, add the cooked fusilli pasta. Toss everything together thoroughly to ensure the pasta is evenly coated with the sauce. Allowing the sauce to fully penetrate the pasta is key for maximum flavor. Continue to simmer and stir for another 1-2 minutes.
Step 6
Transfer the finished fusilli pasta mixture into an oven-safe dish. Sprinkle a layer of mozzarella cheese over the pasta, then arrange the grilled eggplant slices on top. Add another generous layer of cheese, and finally, a sprinkle of dried basil for an aromatic finish. This layering creates a visually appealing and delicious top.
Step 7
Bake in a preheated oven at 200°C (390°F) for 10 minutes, or until the cheese is melted and bubbly. Your healthy and delicious eggplant fusilli pasta is now ready! Serve immediately and enjoy the wonderful flavors.
