Description
A flavorful and versatile spicy eggplant pasta recipe that combines roasted eggplant, cherry tomatoes, and aromatic spices for a delightful meal.
Ingredients
- Spaghetti: 300 grams (about 10.5 oz)
- Eggplant: 1 medium-sized eggplant, cut into 1-inch cubes
- Garlic: 4 cloves, minced
- Crushed red pepper: 1 teaspoon
- Olive oil: 4 tablespoons, plus more for drizzling
- Fresh basil: 1/2 cup, chopped
- Parmesan cheese: 50 grams, grated
- Cherry tomatoes: 200 grams, halved
- Salt and black pepper: to taste
Instructions
- Preheat your oven to 200°C (400°F). Spread out the cubed eggplant on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and black pepper. Toss to coat and roast for 25-30 minutes, stirring halfway through.
- While the eggplant is roasting, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
- In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and crushed red pepper, sautéing for 1-2 minutes until fragrant.
- Add the roasted eggplant and halved cherry tomatoes to the skillet, stirring well. Cook for an additional 2-3 minutes until the tomatoes soften.
- Combine the cooked spaghetti with the eggplant mixture, tossing gently. Add reserved pasta water gradually until the desired consistency is reached. Stir in the chopped fresh basil and season with additional salt and black pepper if needed. Serve with a drizzle of olive oil and grated Parmesan cheese.
Notes
- Adjust the spice level by varying the amount of crushed red pepper.
- Feel free to add optional ingredients like red onion, capers, olives, or spinach for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg
Keywords: spicy eggplant pasta, vegetarian pasta, Italian recipe, healthy pasta dish