Description
A delightful dish combining tender eggplant with pasta in a luscious, spicy sauce, perfect for family gatherings.
Ingredients
Scale
- 1 medium globe eggplant, cubed
- 8 oz penne or fettuccine pasta
- 4–5 cloves fresh garlic, smashed
- 1 can (14 oz) crushed tomatoes
- Red pepper flakes, to taste
- 2 tbsp olive oil
- Fresh basil or parsley, for garnish
Instructions
- Prepare the Eggplant: Cut eggplant into cubes, sprinkle with salt, and let sit for 30 minutes. Rinse and pat dry.
- Cook the Pasta: Boil salted water and cook pasta until al dente. Save 1 cup of pasta water before draining.
- Sauté the Aromatics: In a skillet, heat olive oil over medium heat, add garlic and red pepper flakes, sauté until garlic is golden.
- Cook the Eggplant: Add cubed eggplant, stirring frequently for 7-10 minutes until tender.
- Add Tomatoes: Stir in crushed tomatoes and let simmer for 10 minutes. Adjust thickness with reserved pasta water if needed.
- Combine with Pasta: Add the drained pasta, tossing to combine and coat with sauce.
- Serve and Garnish: Plate the pasta and top with chopped herbs. Optionally, add Parmesan cheese.
Notes
Adjust spice levels based on preference and consider adding seasonal veggies or proteins for versatility.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Spicy Eggplant Pasta, Vegetarian Pasta, Comfort Food