Fusilli with Eggplant Pine Nuts Currants and Capers
Elevate your pasta night with this vibrant Fusilli with Eggplant, Pine Nuts, Currants, and Capers—a Mediterranean masterpiece bursting with flavor and rich textures. Tender, golden-brown cubes of eggplant are sautéed to perfection and combined with sweet currants, toasty pine nuts, and briny capers, creating a perfect balance of savory and sweet. Juicy cherry tomatoes form a light yet luscious sauce, while fresh basil and grated Parmesan cheese add a fragrant and creamy finish. This 40-minute recipe is an effortless blend of wholesome ingredients and bold flavors, perfect for weeknight dinners or casual entertaining. Serve this Mediterranean-inspired fusilli hot, and watch it become a table favorite!
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Recipe Information
Ingredients
- 400 grams fusilli pasta
- 1 large eggplant
- 4 tablespoons olive oil
- 3 units garlic cloves
- 50 grams pine nuts
- 50 grams currants (or raisins)
- 2 tablespoons capers
- 250 grams cherry tomatoes
- 10 leaves fresh basil leaves
- 50 grams grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the eggplant into small cubes, approximately 1 cm each. Sprinkle with salt and let it sit in a colander for 15 minutes to draw out excess moisture and bitterness. Rinse and pat dry with a clean kitchen towel.
Bring a large pot of salted water to a boil. Cook the fusilli according to the package instructions, until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the eggplant cubes and sauté for 8-10 minutes, stirring occasionally, until golden brown and tender. Remove the eggplant from the skillet and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil. Add minced garlic and cook for 1-2 minutes until fragrant but not browned.
Reduce the heat to low and stir in the cherry tomatoes (halved), pine nuts, and currants. Cook for 4-5 minutes, allowing the tomatoes to soften and release their juices.
Add the capers and cooked eggplant back to the skillet. Stir well to combine and season with salt and black pepper to taste.
Add the cooked fusilli to the skillet. Toss gently to combine, adding a splash of the reserved pasta water to loosen the sauce if needed.
Remove from heat, garnish with fresh basil leaves, and sprinkle with grated Parmesan cheese.
Serve immediately and enjoy the flavorful harmony of Mediterranean ingredients on your plate!
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 1055 mg | 46% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 18.9 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 187 mg | 14% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 841 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
