Description
Spicy Eggplant Pasta is a bold and flavorful dish featuring tender roasted eggplant tossed with al dente pasta in a spicy tomato-based sauce. Packed with heat and Mediterranean flair, this vegetarian pasta is perfect for weeknight dinners.
Ingredients
Scale
- 12 oz pasta (penne or rigatoni)
- 1 large eggplant, diced
- 3 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes (adjust to taste)
- 3 cloves garlic, minced
- 1 ½ cups marinara sauce
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley, chopped
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss diced eggplant with olive oil, salt, pepper, and red pepper flakes.
- Roast for 20–25 minutes until tender and lightly browned.
- Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain.
- In a skillet, sauté garlic over medium heat for 30 seconds.
- Add marinara sauce and roasted eggplant. Simmer for 5 minutes.
- Toss pasta with sauce, adding reserved pasta water as needed.
- Finish with Parmesan cheese and fresh herbs before serving
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking & Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 6g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 10mg