Hi, I am Elise. Today, I will show you a way to make spicy eggplant pasta recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Spicy Eggplant Pasta Recipe
Spicy Eggplant Pasta is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Spicy Eggplant Pasta is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have spicy eggplant pasta using 12 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Spicy Eggplant Pasta:
- Get 2 medium eggplants
- Prepare Salt
- Take 3 tbs olive oil, divided
- Prepare Freshly ground black pepper
- Take 1 medium onion, chopped
- Prepare 2 cloves garlic, minced
- Prepare 2 cups chopped plum tomatoes or one 14 oz can crushed tomatoes
- Make ready 1 tbs fresh oregano or 1/2 tsp dry oregano
- Prepare 2 tsp red pepper flakes, plus extra for finishing
- Prepare 1/4 cup fresh, chopped basil, plus extra for finishing
- Get 1 lb linguine pasta
- Get Parmesan cheese to top
Instructions to make Spicy Eggplant Pasta:
- Cut the eggplants crosswise, into 1 inch thick slices. Lay the slices on a baking sheet, salt them well on both sides, and set aside for half an hour or so
- Preheat oven to 425 degrees
- Lightly coat two tablespoons of olive oil over the eggplant, tossing the slices to coat them. Sprinkle with sea salt and black pepper. Arrange them in a single layer on the baking sheet and roast them until they’re tender and browning, about 20 minutes.
- While the eggplant roasts, heat remaining tablespoon of the olive oil on low heat in a large saucepan. Add the onions and the minced garlic and sauté them until onions are soft (8 to 10 minutes). Add the tomatoes, oregano, pepper flakes, and basil. Continue to cook, stirring occasionally, till the sauce has thickened up, about 10 to 12 minutes. When the eggplant is ready, remove it from the oven, chop it into 1 inch pieces, and add it to the sauce. Continue to simmer gently on very low heat.
- Bring large pot of salted water to boil. Add the pasta and cook until al dente, about 8 minutes. Drain the pasta and gently fold in the sauce. Top the pasta with additional chopped basil and red pepper flakes to taste. Serve.
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