Calamarata med ristede ægplanter, tomater og oliven

Calamarata er en lille ringformet pasta. Andre korte rørformede pastaer, såsom mezzi rigatoni eller pennoni, kan erstattes.

Kilde: Martha Stewart Living, marts 2015

45 minutter

25 minutter

Samlet tid

Forbered

portioner

ingredienser

4 kopper kirsebærtomater, helst en blanding af rød, orange og gul
4 japanske ægplanter, skæres tværs i 1/2-tommer runder
4 fed hvidløg, knust og skrællet
2 spsk ekstra jomfru olivenolie
Groft salt og friskmalet peber
1 pund calamarata
4 links sød italiensk pølse, hylstre fjernet
1 kop pitted Kalamata oliven
1/2 kop revet Pecorino Romano (2 ounce), plus mere til servering
Små friske basilikumblad til servering

Kørselsvejledning

1.

Forvarm ovnen til 425 grader. Opdele tomater, ægplanter og hvidløg mellem 2 rimmede bagplader. Drizzle med olie; sæson med salt. Toss for at kombinere, så spredes i et enkelt lag. Steg indtil ægplanter er ømme og brunede i pletter, ca. 25 minutter.
2.

Bring en stor gryde vand til kog; Tilsæt salt. Kog pasta 2 minutter mindre end instrueret på pakken. Afløb, forbeholder 1 kop pasta vand.
3.

I mellemtiden opvarmes en stor sautepande over middels høj. Kog pølse, bryd den i små stykker, indtil brunet, 10 til 15 minutter. Tilsæt reserveret pasta vand; kog, skrab op brune bits fra bunden af panden, indtil næsten fordampet.
4.

I en stor skål kombineres aubergineblanding, pølse, oliven, pasta og ost. Sæson med salt og peber. Top med basilikum og tjen straks med mere ost ved siden af.

One Comment

Cristopher
27.04.2023 @ 04:24

As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:

Calamarata is a small ring-shaped pasta. Other short tubular pastas, such as mezzi rigatoni or pennoni, can be substituted. Source: Martha Stewart Living, March 2015 45 minutes 25 minutes 6 Total time Prepare servings Ingredients 4 cups cherry tomatoes, preferably a mix of red, orange, and yellow 4 Japanese eggplants, sliced crosswise into 1/2-inch rounds 4 cloves garlic, crushed and peeled 2 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 1 pound calamarata 4 links sweet Italian sausage, casings removed 1 cup pitted Kalamata olives 1/2 cup grated Pecorino Romano (2 ounces), plus more for serving Small fresh basil leaves for serving Directions 1. Preheat oven to 425 degrees. Divide tomatoes, eggplants, and garlic between 2 rimmed baking sheets. Drizzle with oil; season with salt. Toss to combine, then spread in a single layer. Roast until eggplants are tender and browned in spots, about 25 minutes. 2. Bring a large pot of salted water to a boil; add pasta 2 minutes less than instructed on package. Drain, reserving 1 cup pasta water. 3. Meanwhile, heat a large sauté pan over medium-high. Cook sausage, breaking it into small pieces, until browned, 10 to 15 minutes. Add reserved pasta water; boil, scraping up browned bits from bottom of pan, until almost evaporated. 4. In a large bowl, combine eggplant mixture, sausage, olives, pasta, and cheese. Season with salt and pepper. Top with basil and serve immediately with more cheese on the side.