This labor-intensive recipe for flaky Danish pastries is a wonderful way to express your affection for others. At special brunches, I like to serve them. The pastries can be prepared in advance, together with the puff pastry dough and almond filling, and frozen before baking.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 (14.5 ounce) can whole peeled tomatoes
- ½ teaspoon white sugar
- salt and ground black pepper to taste
- ½ cup vegetable oil for frying
- 1 eggplant, thinly sliced
- 10 ounces tortiglioni (tube-shaped) pasta
- 2 tablespoons pitted Kalamata olives, sliced
- 2 tablespoons grated Grana Padano cheese
- 2 tablespoons mayonnaise
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 432 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 5 g |
| Protein | 12 g |
| Saturated Fat | 3 g |
| Sodium | 338 mg |
| Sugars | 9 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Quick, easy and delicious! The one thing that I just could not bring myself to do, was to add the mayonnaise! My Italian husband would have had my head if I would have added that! I could see maybe a spoon of ricotta to make it creamier, but it was not needed in my opinion. I used a can of pomodorini (cherry tomatoes) imported from Italy. We enjoyed this pasta so much, and my husband asked me to bookmark it to make again!