Spaghetti is one of the most popular pasta in Italy, and the rest of the world. It’s made with durum wheat semolina basically to get that al dente texture on cooking, which literally means ‘to the tooth’. It’s loved by the world and children sometimes prefer it even to the usual junk food that they are so fond of eating!! Being made of white durum wheat it has a comparatively lower GI if eaten in the right quantity.
So it helps in giving sustained energy without the hunger pangs! Shared here is a recipe which uses a generous amount of healthy ingredients and the shear simplicity of it not just makes it easy to prepare but gets your nutritional needs deliciously fulfilled !!
Difficulty level: medium
Serving per recipe: 4
Preparation time: 10 mins
Cooking time :20-25 mins
one large pot for boiling pasta
one colander to drain pasta
one small pan to blanch tomatoes
one stirring spoon
one small wok to deep fry brinjals
250 gms spaghetti
6 large ripe tomatoes
10-15 garlic cloves (crushed)
2-3 tsp dried oregano
2 tsp crushed pepper (or according to your taste)
2-3 tblsps of extra virgin olive oil
1 cup finely chopped onion
1 Cup sliced brinjal (melanzane)
2-3 sprigs of basil (and a few more for garnish)
1 cup sliced capsicum
2-3 tsps of tomato ketchup
Half cup of mozarrella cheese(optional)
Quarter cup of grated parmesan
2-3 cherry tomatoes for garnish (optional)
1 dot of Tabasco(optional)
Salt to taste
Boil the spaghetti till it becomes tender enough to be bitten by your teeth (al dente.). Drain and keep it aside after tossing with little oil to prevent sticking. Make a cross incision on top of the tomatoes and place them in boiling water.
Take them out and place them immediately in cold water. Hold the ends of the peeled off skin the tomatoes will have around the incision ,and pull to remove the entire skin . Squeeze out to remove the seeds ,however removing the seeds is not absolutely essential but doing it will ensure that the sauce is nicely homogenous. Roughly chop the tomatoes and keep this concasse ready to be used in the recipe.
Take oil in a pan and add onions. When they turn translucent add the crushed garlic , salt and the tomato concasse. Season with pepper and oregano and cook it covered for sometime. When the oil surfaces on top a bit add the basil leaves and ketchup. Cook it some more to get a nice homogenous consistency.
Check the seasoning again. Add the sliced capsicum and give it a nice mix. Add the grated parmesan and mix so it melts. Deep fry the sliced brinjals in olive oil till properly cooked and slightly crisp, sprinkle some salt on them and keep aside.
Toss the spaghetti in the prepared sauce and plate it. Place the slices of brinjal on top and some on the side. Sprinkle some cheese . Garnish it with halved cherry tomatoes and sprigs of basil.
Another way of serving it is to plate the spaghetti and pour the prepared sauce on top. Place the brinjal slices on top and serve with grated cheese. This too can be garnished the same way.
Both ways it gets better if drizzled with some olive oil !!