Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, spicy eggplant pasta. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Spicy Eggplant Pasta. by: Gena Hamshaw. This pasta showcases all of eggplant's most magical properties. This spicy eggplant pasta recipe is a simple, healthy, and quick vegetarian pasta dish.
Spicy Eggplant Pasta is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Spicy Eggplant Pasta is something that I’ve loved my whole life.
To begin with this recipe, we must 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
- Take Salt
- Prepare 3 tbs olive oil, divided
- Get 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
- Get 1 tbs fresh oregano or 1/2 tsp dry oregano
- Take 2 tsp red pepper flakes, plus extra for finishing
- Take 1/4 cup fresh, chopped basil, plus extra for finishing
- Make ready 1 lb linguine pasta
- Prepare Parmesan cheese to top
Spicy Eggplant and Sausage Zucchini Pasta. While the eggplant is roasting, slice your zucchinis halfway lengthwise, careful not to pierce farther than the center. In small bowl, whisk together oil, vinegar, scallion, garlic, red pepper flakes and salt. Eggplant Caponata Pasta Lemony Spaghetti with Peas and Ricotta Eggplant was probably the star of my summer meals this year.
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.
For whatever reason, I went through an Gluten free folks can of course use quinoa or brown rice pasta (or whichever GF option you like). In case it matters to you, Japanese eggplant keep their color better after cooking than Chinese eggplant do. To be completely honest, this is my second time EVER making (or attempting to make) eggplant parmigiana. Eggplant puttanesca is a perfect blend of tender eggplant, spicy red pepper flakes and salty olives This is a warm and cozy eggplant pasta meal with a rustic feel that I love. Yes, this recipe is literally eggplant parm plus pasta, with a dash of simple genius.
So that is going to wrap this up for this special food spicy eggplant pasta recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
