Pasta with Eggplant Sauce
Ingredients
The sauce
-
2
Tbsp
olive oil
-
2
cloves
garlic
-
1
medium
yellow onion
-
1
tsp
anchovy paste or 3 anchovy filets
-
1
lb.
eggplant
-
2
15oz. cans
diced or crushed tomatoes
-
2
Tbsp
tomato paste
-
1
tsp
dried basil
-
1
tsp
sugar
-
1
pinch
crushed red pepper flakes (optional)
-
10-15
cranks
freshly cracked black pepper
-
½
tsp
salt or to taste
The pasta
-
12
oz.
pasta
-
1
handful
fresh parsley, chopped (optional)
-
6
Tbsp
grated Parmesan
Instructions
- 1. Dice the onion and mince the garlic, then sauté them with anchovy paste in olive oil until the onion is soft.
- 2. Cut the eggplant into small cubes and add it to the skillet, cooking until it is dark and soft.
- 3. Stir in the diced tomatoes, tomato paste, basil, sugar, crushed red pepper, and black pepper, then cover and simmer for 20 minutes.
- 4. Cook the pasta according to package directions until al dente.
- 5. After the sauce has simmered, season with salt to taste.
- 6. Drain the pasta and combine it with the eggplant sauce, tossing to coat.
- 7. Serve topped with grated Parmesan and fresh parsley.
Nutrition Facts (estimated)
Servings
6
Calories
335
Total fat
7.52g
Total carbohydrates
57.5g
Total protein
11.57g
Sodium
552.6mg
Cholesterol
0mg
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