Pasta with eggplants tasty and flavorful. How delicious eggplants are! I like to prepare them in many different ways during this time of the year. From the classic and irresistible Eggplant Parmesan to tasty Stuffed Eggplant Cutlets or simple Grilled Eggplants. The recipe I want to tell you about today is for a first course featuring delicious eggplants. A Pasta with eggplants exquisite and flavorful yet simple to prepare. For the pasta type, I chose to prepare Troccoli, a typical pasta shape from my region, but you can choose to use either long or short pasta as you prefer. A first course that won over my small family at the first bite and that I recommend you try soon. So let’s head to the kitchen and prepare together a delicious Pasta with eggplant sauce
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
- Energy 202.55 (Kcal)
- Carbohydrates 36.17 (g) of which sugars 2.33 (g)
- Proteins 6.88 (g)
- Fat 3.60 (g) of which saturated 0.60 (g)of which unsaturated 1.02 (g)
- Fibers 3.83 (g)
- Sodium 401.29 (mg)
Indicative values for a portion of 225 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pasta with Eggplant Sauce
- 12.7 oz pasta
- 1 eggplant (large)
- 1.25 cups tomato puree
- 1 clove garlic
- 1 tbsp capers
- 1.4 oz black olives (pitted)
- 3 fillets anchovies in oil
- to taste extra virgin olive oil
- 1 sprig basil
- to taste salt
How to Prepare Pasta with Eggplants in Sauce
Wash the eggplant. Remove the stem and cut it first into thick slices and then into cubes. Pour 3 tablespoons of extra virgin olive oil into a pan, add a clove of garlic, and the eggplants. Let the eggplants brown for 3-4 minutes over medium heat, stirring them often with a wooden spoon.
Add the pitted olives, capers, and anchovy fillets in small pieces. Let it flavor for a minute and pour the tomato puree into the pan. Also add half a glass of water and a pinch of salt. Let the eggplant sauce cook for 10 minutes on low heat.
While the sauce cooks, also cook the pasta in plenty of salted water. Drain the pasta al dente and place it directly in the pan with the sauce. Stir and let it flavor for 1-2 minutes over medium heat. Serve Pasta with eggplants with some fresh basil leaves.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you prefer, you can replace the tomato puree with fresh tomatoes in small pieces and you can substitute the basil with parsley
Don’t miss the recipe for Baked Pasta with Eggplants
