Spicy Eggplant Pasta

This Spicy Eggplant Pasta combines the richness of crushed tomatoes, the warmth of garlic, and a hint of heat from red pepper flakes for a delightful weeknight meal.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 350

Ingredients Method Notes

Ingredients

Pasta and Sauce Ingredients

1 lb pasta Any favorite type of pasta
1 medium eggplant, diced Choose a firm and heavy eggplant for best results
2 tablespoons olive oil For sautéing
3 cloves garlic, minced Adds flavor to the dish
1 can (14 oz) crushed tomatoes Base for the sauce
1 teaspoon red pepper flakes Can adjust for spice level
to taste Salt Adds seasoning to taste
Fresh basil, for garnish Adds freshness to the dish

Method

Preparation

Cook the pasta according to package instructions. Drain and set aside.

Cooking

In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute.
Add the diced eggplant and cook until softened, about 5-7 minutes.
Stir in the crushed tomatoes, red pepper flakes, and salt. Simmer for 10 minutes.
Combine the cooked pasta with the sauce, mixing well.

Serving

Serve garnished with fresh basil.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet or microwave. You can also freeze for up to a month.