Bump up the protein in this dish by adding roasted chickpeas to this recipe.
Switch up the greens by adding sautéed rapini.
Fusilli with fried eggplant, diced tomatoes, pecorino and baby greens
12 oz. (340 g) pkg.
Catelli® Ancient Grains Fusilli
¼ cup (60 mL) olive oil
1 small firm eggplant, diced
¼ tsp. (1.25 mL) paprika
2 tbsp. (30 mL) extra virgin olive oil
2 cloves garlic, thinly sliced
28 oz. (796 mL) can diced tomatoes
½ tsp. (2.5 mL) sea salt
½ tsp. (2.5 mL) freshly ground black pepper
2 cups (500 mL) baby chard, spinach and kale mix
2 tbsp. (30 mL) fresh oregano, chopped
2 oz. (56 g) freshly shaved Pecorino
1Heat the olive oil in a large skillet over medium heat. When the oil is hot add the eggplant and fry, stirring occasionally, until golden about 7 to 8 minutes. Sprinkle with the smoked paprika and transfer to a plate and keep warm.
2Add the extra virgin olive oil to the skillet and sauté the garlic until fragrant and just beginning to colour, about 1 minute. Add the diced tomatoes, along with their juice and simmer gently for 10 to 12 minutes until sauce is slightly thickened. Season with salt and pepper.
3Meanwhile, cook the fusilli in a large pot of boiling salted water for 9 minutes or until just al dente. Drain in a colander and toss back into the pot along with the tomato sauce, baby chard mix and oregano. Toss to coat evenly. Stir in the eggplant and sprinkle with the shaved Pecorino.
Serve in shallow bowls while hot.
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