Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, spicy eggplant pasta. One of my favorites. This time, I am going to make it a bit tasty. 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 well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Spicy Eggplant Pasta is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have spicy eggplant pasta using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Spicy Eggplant Pasta:
- Make ready 2 medium eggplants
- Get Salt
- Prepare 3 tbs olive oil, divided
- Take Freshly ground black pepper
- Get 1 medium onion, chopped
- Get 2 cloves garlic, minced
- Make ready 2 cups chopped plum tomatoes or one 14 oz can crushed tomatoes
- Prepare 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
- Take Parmesan cheese to top
Eggplant was probably the star of my summer meals this year. In small bowl, whisk together oil, vinegar, scallion, garlic, red pepper flakes and salt. Add eggplant, cumin, coriander, turmeric, salt and pepper to taste. Place the eggplant in a bowl and drizzle in the olive oil.
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.
Toss the cubes to combine and season with While the eggplant is roasting, slice your zucchinis halfway lengthwise, careful not to pierce farther. If you're ordering eggplant parmigiana at a restaurant it is usually breaded and fried but I really I use my FAVE jarred arrabbiata (spicy marinara basically) sauce made by Rao's and it can be found in. This was my mother's recipe and is a nice way to incorporate eggplant into a meal. The thick, chunky sauce is splendid. I like to have it with a glass of red wine, crusty Italian.
So that is going to wrap this up for this exceptional food spicy eggplant pasta recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
