Spelt Fusilli with Eggplant Sugo
Meatless Monday is sfo-easy with this recipe! Built for capturing and holding sauce between each layer, our Spelt Fusilli has met its match in this chunky sugo of roasted eggplant and toasted pine nuts.
INGREDIENTS
MAKES FOUR SERVINGS
- 1 medium eggplant, cubed
- 1/2 cup pine nuts
- 1 1/2 tablespoons extra virgin olive oil, plus more for roasting eggplant
- 2 large carrots, shredded
- 1 large onion, diced
- 2 garlic cloves, minced
- 15 ounce can crushed tomatoes
- 1 1/4 cups canned tomato sauce
- 1 pound Sfoglini Spelt Fusilli
- Salt and cracked black pepper, to taste
- Fresh basil or parsley, to taste
DIRECTIONS
Preheat the oven to 375 degrees.
Place the eggplant with a little bit of olive oil, salt, and pepper and bake in the oven for 25-30 minutes, until soft and browned.
Spread the pine nuts on a baking sheet and bake them in the oven for 5-10 minutes, stirring occasionally, until golden brown. Set aside.
Heat the 1 1/2 tablespoons of olive oil in a large pot. Saute shredded carrots, onions and garlic until translucent. Add the crushed tomatoes to the sauteed vegetables and let the mixture simmer for 10 minutes. Then, add the tomato sauce and simmer for an additional 30-45 minutes.
While the sauce is simmering, heat 3 quarts of salted water in a large pot and bring to a boil. Add the Spelt Fusilli and cook for 5-7 minutes until al dente and strain.
Stir the pine nuts, roasted eggplant and Spelt Fusilli into the tomato sauce. Garnish with fresh herbs and fresh cracked black pepper.
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