Tortiglioni Melanzana Recipe - Allrecipes.com
  • READY IN 1 hr

Tortiglioni Melanzana

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    25 mins
  • COOK

    35 mins
  • READY IN

    1 hr

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Footnotes

  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Nutrition

  • Calories
  • 437 kcal
  • 22%
  • Carbohydrates
  • 64.3 g
  • 21%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 16 g
  • 25%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 12.1 g
  • 24%
  • Sodium
  • 435 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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