Teresa's Recipes
Pasta Con Le Melanzane
Pasta Con Le Melanzane is a vibrant and hearty Italian dish that beautifully marries the rich flavors of eggplant with a luscious tomato sauce, all enveloped in perfectly cooked pasta. Originating from Southern Italy, this dish highlights fresh, simple ingredients that come together to create a comforting and satisfying meal. The creamy texture of the eggplant complements the acidity of the tomatoes, while fragrant basil and a sprinkle of Parmesan cheese elevate this classic recipe to new heights. Perfect for a family dinner or a cozy gathering, this dish is sure to impress!
Ingredients
- 400g (spaghetti or penne recommended) Pasta
- 1 large, diced Eggplant
- 4 tablespoons Olive oil
- 3 cloves, minced Garlic
- 400g (canned or homemade) Tomato sauce
- 1/2 cup, chopped Basil
- 1/2 cup, grated Parmesan cheese
- to taste Salt
- to taste Pepper
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 15g
- Carbs: 60g
- Protein: 15g
- Sodium: 300mg
- Sugar: 6g
Instructions
- In a large pan, heat the olive oil over medium heat until shimmering.
- Add the diced eggplant to the pan and sauté for about 10 minutes, stirring occasionally, until the eggplant is soft and golden brown.
- Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn the garlic.
- Pour in the tomato sauce and bring to a gentle simmer. Reduce the heat to low and allow it to simmer for 15 minutes, stirring occasionally.
- While the sauce simmers, bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta, reserving a cup of the pasta water.
- Add the cooked pasta to the pan with the sauce, along with a splash of the reserved pasta water, and toss to coat the pasta evenly.
- Fold in the chopped basil and grated Parmesan cheese, mixing well until everything is combined and the pasta is well coated with the sauce.
- Season with salt and pepper to taste. Serve hot, garnished with extra basil and Parmesan if desired.
Tips
- For added depth of flavor, try roasting the eggplant before adding it to the sauce.
- Feel free to add other vegetables such as zucchini or bell peppers for a more colorful dish.
- This dish can be made vegan by omitting the Parmesan cheese or using a dairy-free alternative.