Receta Fresh Mozzarella, Eggplant, & Roasted Red Pepper Pasta Skillet
Is it pastable to get sick of pasta?
See what I did there?
That was a hypothetical question anyway. There are so many different ways to do pasta, that it’d be impossible to tire of it. Just when I think I’ve discovered every single way to enjoy it, I encounter a new combination of flavors and ingredients to try.
As a big fan of cream-based sauces, I am constantly trying to push myself out of my comfort zone with pastas that instead utilized red sauces or light sauces.
Okay, that’s a big fat lie. I’m a creature of habit, and if I can gravitate towards a cream-based, cheesy sauce, then I will. However, I really did step out of my comfort zone tonight with this Fresh Mozzarella, Eggplant & Roasted Red Pepper Pasta Skillet.
This is a simple 30-minute meal that’s overflowing with flavor. I cooked the eggplant to tender perfection with shallots and garlic so that it literally melts right in your mouth. Roasted red peppers add sweetness and zest, plus we kick up the heat even more with red pepper flakes. There certainly is some kick in every bite, but if I can handle the heat, anyone can.
Of course, my favorite part is the sweet and mild fresh mozzarella that melts beautifully over top. It’s like a blanket, a delicious and gooey blanket. Does anyone know where I can get myself a mozzarella blanket to snuggle up under tonight?
If not, cuddling up to a bowl of this pasta will do. It’s deceptively filling, and it’s got flavor for days. Plus it looks like something straight out of a fancy Italian restaurant. That means when your significant other comes home to this skillet of heaven on the table, you can act like you slaved all night over it, and they’ll be so impressed.
I know, I’m evil.
A Few Tips Before You Get Cooking:
I love the herb paste because it lasts much longer than fresh herbs, but still has the flavor. Find them in the produce section near the regular herbs.
You can swap out the rigatoni for whatever pasta shape you like.
Don’t have a shallot on hand? Half a regular onion will get the job done.
If this starts to dry out, just add more oil or more pepper juice.
I think some chopped artichokes would go great in here too.
Fresh Mozzarella, Eggplant & Roasted Red Pepper Pasta Skillet
By The Smart Cookie Cook
Ingredients:
- 8 oz. rigatoni, cooked
- ¼ cup olive oil
- 1 shallot, finely chopped
- 2 tsp. minced garlic
- 1 medium eggplant, diced
- ½ tsp. salt
- ¼ cup juices from the red pepper jar
- 1 packed cup roasted red peppers & their juices, chopped
- 1 tbsp. Italian herb paste
- 2 tsp. red pepper flakes
- 8 oz. fresh mozzarella cheese, sliced thin
Directions:
Bring 2 tbsp. of the olive oil to medium heat. Add shallots and saute for two minutes.
Add garlic, eggplant and salt and let cook until completely tender, stirring occasionally, about 20 minutes. As it starts to dry up, sprinkle in more oil, a little at a time. Feel free to add more than listed if you see fit.
Fold in peppers, herbs and pepper flakes. Let cook for 5 minutes more then fold in the pasta until evenly coated. Add a smidgen more oil or red pepper juice. Turn heat down to low and lay cheese out on top of pasta then cover and let melt, about 5 minutes. Enjoy.
Like Loading...