Creamy Tuna and Eggplant Pasta with Pine Nuts

Pasta with Tuna and Eggplant (Pasta Tonno e Melanzane)

Category: Main Courses
Serves: 4

Ingredients:

Instructions:

1. Prepare the eggplant:

   • Begin by washing and drying the eggplants thoroughly. Cut them into slices, then into strips, and finally into 2 cm cubes.
   • Sprinkle the eggplant cubes with coarse salt (be careful not to overdo it). Place a plate with some weight on top of the eggplant to help draw out excess moisture. Allow them to sit for at least 30 minutes. This process, known as “spurgatura,” helps remove any bitterness.
   • After 30 minutes, rinse the eggplant cubes under cold water, and gently pat them dry with a kitchen towel.

2. Prepare the garlic and onion:

   • Peel and crush the garlic with the flat side of a knife blade.
   • Finely chop the red onion.
   • Finely chop the fresh parsley for garnish.

3. Cook the pasta:

   • Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to the package instructions until al dente. Once done, drain the pasta, reserving some of the cooking water for later use.

4. Prepare the sauce:

   • While the pasta is cooking, heat a large saucepan over medium heat and add a generous drizzle of extra virgin olive oil.
   • Add the crushed garlic and chopped onion. Sauté for 1–2 minutes, stirring occasionally, until the garlic becomes fragrant and the onion softens.
   • Add the pine nuts to the pan and toast them for another minute, ensuring they don’t burn.
   • Next, add the tuna fillets (drained from their oil) to the pan, breaking them up with a spoon. Allow the tuna to warm through and absorb the flavors for about 1–2 minutes.
   • Add the eggplant cubes to the pan and stir to combine. Continue cooking for 5–7 minutes, allowing the eggplant to soften and absorb the flavors of the tuna and pine nuts.

5. Combine pasta and sauce:

   • Once the pasta is ready and the sauce has been prepared, add the drained fusilli to the saucepan with the tuna and eggplant. If needed, add a splash of the reserved pasta cooking water to help bind the sauce and pasta together.
   • Stir everything well to ensure the pasta is coated with the flavorful sauce.

6. Finish and serve:

   • Add the freshly chopped parsley and season with fine salt to taste.
   • Plate the pasta, drizzle with a little extra olive oil if desired, and serve hot.

Nutritional Information (per serving):

• Calories: 520 kcal
• Carbohydrates: 60g
• Protein: 28g
• Fat: 22g
• Fiber: 7g

This hearty and flavorful Pasta with Tuna and Eggplant combines the richness of tuna, the tenderness of eggplant, and the crunch of pine nuts, making for a deliciously balanced meal. It’s a perfect dish to prepare for a weeknight dinner or for a casual gathering with friends and family.

Tips:

• If you prefer a lighter version, you can substitute the fusilli with whole wheat or gluten-free pasta.
• For extra flavor, add a pinch of red chili flakes when sautéing the garlic and onion to give the dish a bit of heat.
• Leftovers can be stored in the fridge for up to two days and taste great cold as a pasta salad!

Enjoy this simple yet satisfying dish that’s sure to become a favorite in your cooking repertoire!