Name: Spaghetti with Eggplant and Olive Sauce
Prep time: 15 min
Yield: 4 people
Cuisine: Italian
Ingredients: 14 oz spaghetti; 1 round eggplant; 3.5 oz Taggiasca olives; 14 oz tomato sauce (with basil); 1 small red onion; A few leaves basil; extra virgin olive oil; salt

Flavor and taste are abundant in these spaghetti with eggplant and olive sauce; a recipe you can easily reproduce because it’s very simple. It is also practical because the sauce can be prepared in advance.

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Difficulty: Easy
Cost: Cheap
Preparation time: 15 Minutes
Portions: 4 people
Cooking methods: Stove
Cuisine: Italian
Seasonality: Spring, Summer, and Fall

Ingredients for Spaghetti with Eggplant Sauce

14 oz spaghetti
1 round eggplant
3.5 oz Taggiasca olives
14 oz tomato sauce (with basil)
1 small red onion
A few leaves basil
extra virgin olive oil
salt

Tools

1 Large Pan large
1 Pot
1 Colander

Preparation of Spaghetti with Eggplant Sauce

Wash the eggplant, trim it, and first cut it into thick slices, then into cubes.
In a large pan, heat a few tablespoons of oil and sauté the finely chopped onion. Let it sizzle for a couple of minutes, adding a bit of water.
Then add the eggplant cubes and coarsely chopped Taggiasca olives and sauté for 3/4 minutes, stirring often.
Finally, add the tomato sauce (I used one with basil, but common passata works fine too) and continue cooking over low heat for about twenty minutes, stirring occasionally and thinning the sauce with a few tablespoons of pasta cooking water if it gets too dry. Adjust salt to taste at the end of cooking.
Cook the spaghetti in plenty of salted boiling water, drain it al dente but without over-draining it, and reserve some cooking water. Then transfer it directly to the pan with the sauce and mix all the ingredients well. Let it flavor, stirring for a few moments over the heat.
Distribute the spaghetti with eggplant sauce on individual plates and serve immediately, garnishing with a few basil leaves. Enjoy! Paola
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