Eggplant Pomodoro Pasta
Elevate your pasta nights with this flavorful Eggplant Pomodoro Pasta, a hearty vegetarian dish that combines tender roasted eggplant with a vibrant homemade tomato sauce. Perfectly al dente spaghetti is tossed in a rich blend of crushed tomatoes, garlic, and fragrant basil, with a touch of crushed red pepper flakes for subtle heat. The roasted eggplant adds a velvety texture and depth of flavor, while freshly grated Parmesan cheese provides the perfect finishing touch. This comforting yet elegant recipe is easy to prepare in just an hour, making it a satisfying choice for weeknight dinners or cozy gatherings. Serve it hot with a sprinkle of extra basil for a stunning presentation that will impress every pasta lover at the table!
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Recipe Information
Ingredients
- 1 large Eggplant
- 4 tablespoons Olive oil
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 12 ounces Spaghetti
- 4 large Garlic cloves
- 28 ounces Crushed tomatoes
- 0.5 cups Basil leaves
- 0.5 cups Parmesan cheese
- 0.25 teaspoons Crushed red pepper flakes
- 1 teaspoons Sugar
- 0.5 cups Water
Instructions
Preheat your oven to 400°F (200°C).
Cut the eggplant into 1-inch cubes. Spread them onto a baking sheet lined with parchment paper and drizzle with 2 tablespoons of olive oil. Sprinkle with 1 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat.
Roast the eggplant in the oven for 25 minutes, flipping halfway through, until tender and golden brown. Set aside.
While the eggplant is roasting, bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water, drain the pasta, and set it aside.
In a large skillet or saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.
Add the crushed tomatoes, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, sugar, and crushed red pepper flakes to the pan. Stir to combine and let the sauce simmer for 10 minutes.
Stir in the roasted eggplant and let it simmer in the sauce for another 5 minutes. Adjust seasoning with additional salt and pepper if needed.
Toss the cooked spaghetti in the sauce, adding reserved pasta water a little at a time if the sauce needs thinning. Cook for 1-2 minutes to let the flavors meld together.
Remove from heat and stir in chopped basil leaves.
Serve hot, topped with freshly grated Parmesan cheese and additional basil for garnish.
Nutrition Facts
Calories |
429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 1068 mg | 46% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 16.4 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1175 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
