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🍝 One-Pot Pasta with Tomato and Vegetable Sauce

761 kcal · 30 min · 4 servings

Ingredients

• Eggplants 1 pc.
• Salt 2 tsp.
• Garlic cloves 1 pc.
• Olive oil 3 tbsp.
• Tomato paste 2 tbsp.
• Balsamic vinegar, dark 2 tbsp.
• Tomatoes, pureed 500 g
• Water 600 g
• Pepper, black ground 0.5 tsp.
• Fusilli 500 g
• Parmesan 100 g
• Arugula 100 g
• Basil, fresh 10 g
• Mini mozzarella balls 125 g

Instructions

1. 1. Halve the eggplant lengthwise.
2. 2. Cut the slices into pieces about 1 cm thick.
3. 3. Sprinkle the eggplant pieces with salt.
4. 4. Let the eggplant sit for 10 minutes so the salt can draw out bitter substances.
5. 5. Rinse the eggplant under clear water.
6. 6. Squeeze the eggplant well to remove excess moisture.
7. 7. Peel the garlic clove.
8. 8. Finely chop the garlic.
9. 9. Heat the olive oil in a large pot.
10. 10. Fry the garlic for 1 minute.
11. 11. Add the eggplant to the pot.
12. 12. Fry the eggplant for 1 minute over high heat.
13. 13. Stir in the tomato paste and balsamic sauce.
14. 14. Mix the ingredients briefly.
15. 15. Pour the pureed tomatoes into the pot.
16. 16. Add the water.
17. 17. Season the sauce with salt and pepper.
18. 18. Bring the sauce to a boil.
19. 19. Add the pasta to the sauce.
20. 20. Cover the pot with a lid.
21. 21. Set the stove to medium heat.
22. 22. Let the pasta cook for 9 to 11 minutes.
23. 23. Check after 5 minutes to see if there is still enough water.
24. 24. Stir the pasta briefly.
25. 25. Finely grate the Parmesan.
26. 26. Chop the arugula.
27. 27. Chop the basil leaves.
28. 28. Serve the dish.
29. 29. Top the dish with the arugula.
30. 30. Top the dish with the basil.
31. 31. Top the dish with the Parmesan.
32. 32. Top the dish with the mozzarella balls.

Nutrition per serving

• kcal: 761
• Protein: 29 g · Fett/Fat: 32 g · Carbs: 88 g