Spicy Eggplant Pasta
An easy and flavorful meatless meal featuring roasted eggplant, pasta, and a zesty marinara sauce.
Equipment
- Baking Sheets
- Large Pot
- Large Skillet
Ingredients
- 2 medium eggplants diced into 1-inch cubes (about 2 pounds)
- ¼ cup olive oil plus 2 tablespoons, divided
- 8 ounces tortiglioni or your favorite pasta
- 2 cloves garlic finely chopped or grated
- Up to 1 teaspoon crushed red pepper flakes adjust to taste
- 2 cups tomato sauce good-quality jarred marinara or homemade
- 1 cup fresh basil leaves packed, sliced thin
- ½ cup parmesan cheese finely grated
- Optional garnishes extra grated cheese, chopped parsley or basil, additional crushed red pepper flakes
Instructions
- Preheat your oven to 450°F (230°C) and line two large baking sheets with parchment paper.
- Place diced eggplant on the baking sheets. Drizzle with ¼ cup olive oil, season with salt and pepper, and toss to coat.
- Roast in the oven for 25-30 minutes, rotating halfway through, until tender and caramelized.
- While the eggplant roasts, bring a large pot of salted water to a boil. Cook pasta according to package instructions, reserving 1 cup of pasta water before draining.
- In a large skillet, heat remaining 2 tablespoons of olive oil over medium heat. Add garlic and crushed red pepper flakes, cooking until fragrant.
- Pour in tomato sauce and simmer gently.
- Add roasted eggplant, drained pasta, basil, and parmesan to the skillet. Toss to combine, adding reserved pasta water to adjust sauce consistency as needed.
- Cook for 1-2 minutes until heated through. Serve immediately with optional garnishes.
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Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently.