Ayesha Curry Shares the 'Game Day Pasta' Recipe She Serves Hubby Stephen Curry

When it comes to cooking for an athlete, there's a lot of pressure to prepare a protein-packed dish. But if your husband is NBA star Stephen Curry, you've really got to bring your A-game! Fortunately, the two-time MVP's wife, Ayesha, has been cooking up delicious and healthy family feasts since she was 12. Want to know what the mom of two serves the man some call the greatest shooter in NBA history? Game Day Pasta, of course.


The Seasoned Life: Food, Family, Faith, and the Joy of Eating Well author shared an exclusive sneak peek at her go-to dish with CafeMom.

"I make it at home," Curry said. "I can't do it on the road. I make a big batch sauce with eggplant and spinach. You can serve it over any type of noodle."

Game Day Pasta

2 tablespoons extra-virgin olive oil, plus more for serving 1/2 cup finely diced yellow onion
4 garlic cloves
1 globe eggplant, cut into cubes
Kosher salt and freshly ground black pepper
1 1/2 cups red wine
2 Bay Leaves
Pinch of dried thyme
Handful of fresh basil, chopped
1 (13.5-ounce) can tomatoes, preferably San Marzano, crushed with your hands
2 teaspoons tomato paste
1 to 2 lemon wedges
2 teaspoons dark brown sugar
1 teaspoon kosher salt
2 packed cups spinach leaves
1 (16-pound) box spaghetti or penne

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

Add the eggplant, season with salt and pepper, and lower the heat to medium. Cook, stirring often, until the eggplant begins to soften, about 3 minutes. Pour in the wine, increase the heat to medium high, and cook until the wine has reduced by half, about 5 minutes. (If you were adding ground meat, here’s where you would add it.)

Stir in the tomato paste and cook for 30 seconds. Pour in the tomatoes and season with the thyme, basil, sugar, and salt. Cook, simmering gently and crushing the tomatoes with a wooden spoon if any large chunks remain, until the tomatoes have thickened enough to lightly coat the back of a spoon. Fish out the bay leaves.

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

Drain the noodles, saving 1/2 cup of the pasta water. Return the noodles to the pot. Pour in the sauce and mix with tongs to coat evenly. Squeeze lemon on top and taste, seasoning with more salt if desired. If the pasta seems dry, drizzle in a splash of the noodle cooking water.

To serve, mound the pasta on plates.

More from CafeMom: 5 Tips for Minimizing Food Waste From Ayesha Curry

Lately, pre-game meals have been quick and easy because the family has been on the road and living out of a hotel in Cleveland. So what does Ayesha whip up?

"I toast a big slice of multigrain bread, add olive oil, avocado, and an egg that's been fried," she says. "It's simple but it's been working."

Based on her hubby's performance in Game 4 of the NBA Finals, in which the Golden State Warrior scored 38 points, we'd say her dishes are definitely doing the trick!


Image via Glad/The Glad Products
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