Best 2 Tortiglioni Melanzana Recipes

**Dive into a Culinary Symphony: Tortiglioni Melanzana and Its Recipe Variations**

Embark on a delectable journey with tortiglioni melanzana, a symphony of flavors that tantalizes the taste buds. This classic Italian dish features tender tortiglioni pasta, succulent eggplant, and a rich tomato sauce, creating a harmonious blend of textures and flavors. Our comprehensive guide offers a collection of recipes that explore the versatility of tortiglioni melanzana, from traditional to modern interpretations. Get ready to indulge in a culinary adventure that will leave you craving for more.

Here are our top 2 tried and tested recipes!

TORTIGLIONI MELANZANA

Tortiglioni Melanzana image

An easy but very yummy pasta recipe with eggplant and kalamata olives.

Provided by A. Apolskis

Categories World Cuisine Recipes European Italian

Time 1h

Yield 4

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 (14.5 ounce) can whole peeled tomatoes
½ teaspoon white sugar
salt and ground black pepper to taste
½ cup vegetable oil for frying
1 eggplant, thinly sliced
10 ounces tortiglioni (tube-shaped) pasta
2 tablespoons pitted Kalamata olives, sliced
2 tablespoons grated Grana Padano cheese
2 tablespoons mayonnaise

Steps:

Heat olive oil in a skillet over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Pour tomatoes into skillet and sprinkle sugar, salt, and black pepper into mixture. Bring to a simmer, turn heat to low, and simmer while you complete remaining steps. Stir occasionally.
Heat vegetable oil in a separate skillet over high heat and fry eggplant slices in the hot oil until lightly browned, about 2 minutes per side. Drain eggplant slices on paper towels.
Fill a large pot with lightly salted water and bring to a boil. Stir in tortiglioni pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
Mash tomato sauce with a fork until chunky and transfer to a large bowl. Stir in eggplant slices, Kalamata olives, Grana Padano cheese, mayonnaise, and pasta; stir lightly to incorporate.

Nutrition Facts : Calories 432.2 calories, Carbohydrate 63.2 g, Cholesterol 4.9 mg, Fat 15.9 g, Fiber 4.8 g, Protein 11.9 g, SaturatedFat 2.6 g, Sodium 338.1 mg, Sugar 8.5 g

PUTTANESCA I

Puttanesca I image

Named after the Italian ladies of the night, this sauce goes well with any type of spaghetti.

Provided by Pooche

Categories World Cuisine Recipes European Italian

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

8 ounces pasta
½ cup olive oil
3 cloves garlic, minced
2 cups chopped tomatoes, pushed through a sieve
4 anchovy filets, rinsed and chopped
2 tablespoons tomato paste
3 tablespoons capers
20 Greek olives, pitted and coarsely chopped
½ teaspoon crushed red pepper flakes

Steps:

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
Toss pasta with sauce, and serve.

Nutrition Facts : Calories 489.9 calories, Carbohydrate 38.7 g, Cholesterol 44.3 mg, Fat 34 g, Fiber 4.1 g, Protein 9.3 g, SaturatedFat 4.7 g, Sodium 727.7 mg, Sugar 3.4 g

Tips:

Choose the right eggplant: Select a firm and glossy eggplant with a deep purple color. Avoid eggplants with wrinkles or blemishes.
Soak the eggplant slices in salted water: This helps to remove the bitterness from the eggplant and prevent it from absorbing too much oil during cooking.
Cook the eggplant slices until they are tender: You can do this in a pan with olive oil, in the oven, or on a grill.
Use a good quality tomato sauce: This is the base of the dish, so make sure it is flavorful and rich.
Don't overcook the pasta: Cook the tortiglioni according to the package directions, but be careful not to overcook it. Al dente pasta is best.
Layer the pasta, eggplant, and sauce in a baking dish: Make sure to start and end with a layer of pasta.
Bake the pasta until it is hot and bubbly: This usually takes about 20 minutes.
Let the pasta rest for a few minutes before serving: This allows the flavors to meld together.

Conclusion:

Tortiglioni alla Norma is a delicious and hearty pasta dish that is perfect for a weeknight meal. It is easy to make and can be customized to your liking. With its combination of eggplant, tomato sauce, and cheese, this dish is sure to please everyone at the table.