Vegetarian Amatriciana Pasta
Experience the bold and comforting flavors of Vegetarian Amatriciana Pasta, a plant-based twist on the classic Italian dish that brings smoky and savory elements to your plate without meat. This vibrant recipe features oven-roasted eggplant as the star ingredient, lending a hearty texture and rich, caramelized flavor. The saucy base, made with sweet crushed tomatoes, garlic, and a kick of red chili flakes, is perfectly balanced with the sharp, salty notes of Pecorino Romano cheese. Tossed with al dente spaghetti and brightened by fresh basil, this easy-to-make meal is ready in under an hour and perfect for a family dinner or a cozy weekday treat. Ideal for vegetarians and lovers of Italian cuisine, this dish seamlessly combines tradition with fresh, wholesome ingredients.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 1 large eggplant
- 4 tablespoons olive oil
- 1 medium, finely chopped onion
- 2 minced garlic cloves
- 0.5 teaspoon red chili flakes
- 800 grams canned crushed tomatoes
- 100 grams, grated pecorino romano cheese
- to taste salt
- to taste black pepper
- 8 leaves, torn fresh basil
Instructions
Preheat your oven to 200°C (400°F).
Cut the eggplant into small cubes, about 1 cm in size. Toss them with 2 tablespoons of olive oil and a pinch of salt. Spread them on a baking sheet lined with parchment paper.
Roast the eggplant cubes in the oven for 20-25 minutes, or until they are golden brown and tender, stirring halfway through. Remove from the oven and set aside.
While the eggplant is roasting, bring a large pot of salted water to a boil for the pasta.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 5 minutes, until translucent.
Add the minced garlic and red chili flakes to the skillet, and sauté for another 1-2 minutes until the garlic is fragrant.
Pour in the canned crushed tomatoes. Season with salt and black pepper to taste. Let the sauce simmer over low heat for 10-15 minutes, stirring occasionally.
Once the water is boiling, cook the spaghetti according to the package instructions until al dente.
Drain the spaghetti, reserving about a cup of the pasta water.
Add the roasted eggplant to the tomato sauce, and mix well to combine. If needed, use reserved pasta water to achieve the desired sauce consistency.
Toss the cooked spaghetti into the skillet with the sauce, ensuring all the pasta is well coated.
Remove from heat and mix in half of the grated pecorino romano cheese.
Serve immediately, garnished with the remaining pecorino cheese and fresh basil leaves.
Nutrition Facts
Calories |
1971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.6 g | 114% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 5688 mg | 247% | |
| Total Carbohydrate | 230.0 g | 84% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 67.1 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 1023 mg | 79% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 4099 mg | 87% | |
*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.
