Spaghetti a la calabrese
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Sun-dried tomatoes |
| 2 | tablespoons | Olive oil |
| 1 | medium | Onion, chopped |
| 3 | Garlic cloves, minced or pressed | |
| 1 | medium | Carrot, diced |
| 1 | small | Red or yellow bell pepper, seeded and finely chopped |
| 8 | ounces | Mushrooms, thinly sliced |
| 1 | cup | Finely diced unpeeled eggplant |
| 4 | Canned peperoncini peppers, drained, seeded and minced | |
| 1 | pounds | Pear-shaped Roma tomatoes, cut lengthwise into 1/8s |
| 2 | smalls | Zucchini, thinly sliced |
| 6 | larges | Pitted ripe olives, thinly sliced |
| 1 | pounds | Dry spaghetti |
| Salt | ||
| Pepper | ||
Directions
From Sunset Books "Low-Fat Cookbook." Soak sun-dried tomatoes in hot water to cover until very soft (about 1 hour). About 30 minutes before serving, heat oil in a 4-5 quart pan over medium heat. Add onion, garlic, carrot, bell pepper, mushrooms and eggplant, cook, stirring often, until all liquid has evaporated and vegetables are soft (about 20 minutes).
Drain soaked tomatoes, discarding liquid; chop tomatoes and add to eggplant mixture along with peperoncini, Roma tomatoes, zucchini and olives. Increase heat to high and cook, stirring often, unti almost all liquid has evaporated (8-10 minutes). Meanwhile, in a 6-8 quart pan, cook spaghetti in 4 quarts of boiling water just until tender to the bite (10-12 minutes). Drain well and place in a warm wide serving bowl.
Nutritional analysis per serving: 239 calories; 6.56 grams total fat; 0 milligrams cholesterol; 93 milligrams sodium; 24% of calories from fat. Submitted By MICHAEL ORCHEKOWSKI On 08-07-95