Description
A flavorful and satisfying vegetarian pasta dish, Spicy Eggplant Pasta is a delicious combination of tender eggplant cooked in a spicy tomato sauce, tossed with pasta and fresh basil. This easy-to-make recipe is perfect for a quick weeknight dinner.
Ingredients
Scale
Eggplant:
- 2 medium eggplants, cut into 1/2-inch cubes
- 3 tablespoons olive oil
Sauce:
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 teaspoon sugar (optional, to balance acidity)
Other:
- 12 ounces pasta (penne or rigatoni work well)
- 1/4 cup chopped fresh basil
- grated Parmesan cheese, for serving (optional)
Instructions
- Cook Eggplant: Heat olive oil in a large skillet, add cubed eggplant, cook until softened and browned. Set aside.
- Prepare Sauce: In the same skillet, sauté onion, add garlic, red pepper flakes, oregano, salt, pepper. Stir in crushed tomatoes, tomato paste, and sugar. Simmer with eggplant.
- Cook Pasta: Cook pasta, reserve pasta water. Add cooked pasta to the sauce, toss to coat, adding reserved water as needed. Stir in basil.
- Serve: Top with grated Parmesan if desired.
Notes
- For extra heat, consider adding cayenne or hot Italian chili flakes.
- Roasting the eggplant in the oven can add depth of flavor.
- Recipe can be easily vegan by omitting or replacing Parmesan.
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 9g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg
