Description
A simple recipe for pasta with spicy eggplant sauce, suitable for a quiet evening meal.
Ingredients
Scale
- 1 pound pasta (spaghetti or linguine)
- 2 medium eggplants, diced
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup fresh basil leaves, chopped
- Salt and black pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Cook pasta according to package directions. Reserve 1 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat.
- Add diced eggplant and cook until softened and lightly browned, about 8-10 minutes.
- Add minced garlic and red pepper flakes to the skillet. Cook for 1 minute until fragrant.
- Pour in crushed tomatoes. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally. Season with salt and pepper.
- Add the drained pasta to the skillet with the sauce. Toss to coat.
- If the sauce seems too thick, add reserved pasta water, a little at a time, until desired consistency is reached.
- Stir in chopped fresh basil.
- Serve immediately topped with Parmesan cheese.
Notes
- You can roast the eggplant instead of pan-frying for a different texture.
- Use high-quality crushed tomatoes for the best flavor.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 10
- Sodium: 450
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 85
- Fiber: 10
- Protein: 20
- Cholesterol: 5
Keywords: spicy eggplant pasta, vegetarian pasta, easy dinner, weeknight meal, spicy tomato sauce