Description
A flavorful and colorful pasta dish featuring creamy eggplant and a spicy kick from chili flakes, finished with fresh basil and Parmesan.
Ingredients
Scale
- Spaghetti or fettuccine
- 1 large eggplant, cut into bite-sized cubes
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon chili flakes
- 1 can (14 oz) diced tomatoes
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the Pasta: Boil salted water and cook the pasta until al dente, reserving a cup of pasta water before draining.
- Prepare the Eggplant: Salt the eggplant and let sit for 15 minutes to draw out moisture, then rinse and pat dry.
- Sauté the Garlic and Eggplant: Heat olive oil in a skillet, sauté garlic for 1 minute, then add eggplant and cook until golden and tender.
- Create the Sauce: Add chili flakes and diced tomatoes to the skillet, simmer for 5–7 minutes until thickened, adding reserved pasta water if necessary.
- Combine Pasta and Sauce: Toss cooked pasta with the eggplant sauce and fresh basil.
- Serve: Plate the pasta, garnishing with Parmesan and additional basil, and enjoy warm.
Notes
For extra flavor, consider roasting the eggplant instead of frying. Reserve pasta water for binding the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg
Keywords: Pasta, Eggplant, Spicy, Vegetarian, Italian Recipe