This is the main content.
Artichoke, Aubergine, and Asiago Arrabbiata
Recipes
Artichoke, Aubergine, and Asiago Arrabbiata
6 servings
45 minutes total

Ingredients

  • 1 medium eggplant
  • 1 cup yellow onion
  • ¼ cup clove garlic
  • 1 tablespoon crushed red pepper flakes
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1 tablespoon red wine vinegar
  • 1 (28 oz) can peeled tomatoes
  • ¼ cup Italian parsley
  • ¼ cup double concentrated tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon ground white pepper
  • 1 (19.4 oz) jar artichoke hearts
  • 1 (9 oz) package refrigerated fettuccine pasta
  • 1 cup shaved asiago cheese

Steps

    1. Preheat oven to 450°F. Trim and discard ends of eggplant, then cut into 1-inch cubes. Coarsely chop onion; thinly slice garlic. Add to large bowl: eggplant, onions, garlic, crushed red pepper flakes, extra-virgin olive oil, salt, and red wine vinegar; toss to coat well then transfer eggplant mixture to parchment-lined baking sheet. Roast 20–22 minutes.
    2. Empty canned tomatoes into large saucepot; crush tomatoes by hand. Remove parsley leaves from stems; chop leaves. Stir into saucepot: tomato paste, dried basil, white pepper, and parsley. Bring to simmer over medium-high, then reduce heat to medium, and continue cooking 10 minutes.
    3. Bring water to boil for pasta. Drain artichoke hearts, then coarsely chop. Cook pasta according to package instructions. Meanwhile, stir artichokes and eggplant mixture into tomato sauce. Drain pasta (reserve 1 cup pasta water). Add drained pasta to tomato sauce and toss to coat (if sauce is thick, use pasta water to thin as needed). Serve pasta mixture garnished with cheese.

Amount per ⅙ recipe serving: Calories 380, Total Fat 16g, Sat Fat 4.5g, Trans Fat 0g, Chol 40mg, Sodium 1000mg, Total Carb 47g, Fiber 6g, Sugars 11g, Protein 14g, Calc 20%, Vitamin A 0%, Vitamin C 0%, Iron 15%