Description
A delightful and warm Spicy Eggplant Pasta that perfectly balances flavors with the creaminess of eggplant and a spicy kick.
Ingredients
Scale
- 1 medium Eggplant, cubed
- 8 oz Pasta (spaghetti or linguine)
- 2 tablespoons Olive oil
- 4 cloves Garlic, minced
- 1 teaspoon Crushed red pepper flakes
- 1 can (14 oz) Canned tomatoes (preferably fire-roasted)
- 1/2 cup Fresh basil, chopped
- Salt and pepper, to taste
Instructions
- Prepare the eggplant: Sprinkle it with salt and let it sit for 30 minutes. Rinse and pat dry.
- Cook the pasta: Boil salted water and cook the pasta until al dente. Reserve a cup of pasta water before draining.
- Sauté the garlic: Heat olive oil in a skillet, add minced garlic and red pepper flakes. Sauté until fragrant.
- Add the eggplant: Toss in the eggplant and cook for 7-10 minutes until tender and golden brown.
- Combine with tomatoes: Pour in canned tomatoes, season with salt and pepper, and simmer for 10 minutes.
- Toss with pasta: Add the cooked pasta and gently toss to combine. Finish with fresh basil.
- Serve and enjoy: Plate the dish, garnish with extra basil and cheese if desired.
Notes
For a twist, add extra veggies like zucchini or bell peppers. Adjust red pepper flakes for desired spice level.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: pasta, eggplant, spicy, vegetarian, Italian