Steph Curry’s Game Day Pasta Recipe

Ayesha Curry just came out with a beautiful new cookbook, and she’s sharing 3 healthy weeknight recipes with Fitbit. This veggie-loaded pasta is what she always feeds her favorite pro ball player before a big game, but it’s a great strategy to get anyone into eggplant. Don’t forget to check out the The Seasoned Life, her collection of favorite family recipes.

game-day-pasta_blog

Copyright © 2016 by Little, Brown and Company

 

Game Day Pasta

We’re big on ritual in the Curry family. This pasta has become our official pregame fuel, for a good reason: Stephen needs to load up on carbs before doing all that running on the court. And since consistency is key when it comes to performing well, maybe my pasta has something to do with it. I always start with the same base—eggplant—and then sneak as many vegetables as I can into the pot. While pregame meals mean no cheese for Stephen (too much dairy is not good on the stomach), you can feel free to add a sprinkling of Parmesan on top if you’d like. I also often make the sauce to spoon over fish.

2 tablespoons extra-virgin olive oil
1/2 cup finely diced yellow onion
Kosher salt
Freshly ground black pepper
4 garlic cloves, minced
1 globe eggplant, cut into cubes (about 6 cups)
11/2 cups dry red wine
2 bay leaves
2 teaspoons tomato paste
1 (13.5-ounce) can whole San Marzano tomatoes, crushed with a spoon or your hands, including liquid
Pinch of dried thyme
2 teaspoons dark brown sugar
2 packed cups spinach leaves
Handful of fresh basil leaves, chopped
1 pound spaghetti or penne
1 or 2 lemon wedges

Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion, season with salt and pepper, and cook until softened, about 3 minutes. Add the garlic and cook for 1 more minute.

Add the eggplant and season with salt and pepper. Cook, stirring often, until the eggplant begins to soften, about 3 minutes. Add the wine and bay leaves, increase the heat to medium-high, and cook until the wine has reduced by half, about 5 minutes.

Stir in the tomato paste and cook for 30 seconds. Pour in the tomatoes and season with the thyme, brown sugar, and 1 teaspoon kosher salt. Cook, simmering gently over medium-low heat, until the tomatoes have thickened enough to lightly coat the back of a spoon, about 5 minutes. Be sure to crush the tomatoes with a wooden spoon if any large chunks remain. Fish out the bay leaves.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.

Drain the pasta, reserving 1/2 cup of the pasta water. Return the pasta to the pot. Pour in the sauce, spinach, and basil, and mix with tongs to coat evenly. Squeeze lemon juice over the top and taste, seasoning with more salt if desired. If the pasta seems dry, drizzle in a splash of the reserved pasta cooking water.

To serve, mound the pasta on plates.

Serves 4 to 6

 

Nutrition Facts (per serving)

Calories 433
Protein 13 g
Total fat 7 g
Saturated fat 1 g
Carbs 70 g
Fiber 8 g
Sugar 8 g
Sodium 484 mg
*For 6 servings.

 

Excerpted from The Seasoned Life, Copyright © 2016 by Ayesha Curry. Used with permission of Little, Brown and Company, New York.  All rights reserved.

10 Comments   Join the Conversation

10 CommentsLeave a comment

  • I have never understood why a picture that accompanies a recipe doesn’t match the recipe. The picture clearly shows a plate of spaghetti pasta with the sauce ladled over the top. The recipe instructs to combine the sauce and pasta and to stir such that the pasta is evenly coated. Why wasn’t that version pictured? And where is the spinach in that picture?

  • I am 68 years old and my girlfriend hates eggplant. I don’t need to start looking again because of time restraints. Is there anything you know of that can substitute for eggplant?

  • These recipes look scrumptious! I can’t wait to try them all! My husband & I are “arguing” about which to try first; he wants the salmon, I want to try the chicken.
    Question about the Game Day Pasta. I really like the idea of adding eggplant to the sauce. Do you really pour all of the sauce into the cooked pasta? The photo doesn’t indicate that but —- maybe the photo shoot was different.
    Thanks!

  • All 3 recipes look great. I don’t eat meat, but can make the chicken recipe for my husband. Love that the sauce has eggplant and spinach in it!

If you have questions about a Fitbit tracker, product availability, or the status of your order, contact our Support Team or search the Fitbit Community for answers.

Please note: Comments are moderated and may not appear immediately after submission.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.