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Eggplant and pasta join to make this easy dish with an unforgettable spicy marinara sauce of fresh cherry tomatoes, red wine, and pancetta. Spicy Eggplant Pasta This hearty eggplant pasta is packed with spicy flavor, fresh herbs, juicy tomatoes, and tender chunks of eggplant A naturally vegan and optionally gluten-free pasta dinner that will please all appetites and is easy enough for a weeknight! This pasta showcases all of eggplant's most magical properties.

Alright, don’t linger, let’s practice this spicy eggplant pasta menu with 12 materials which are definitely easy to have, and we have to process them at the very least through 5 actions. You should shell out a while on this, so the resulting food could be perfect.

Composition for Spicy Eggplant Pasta:

1. Get 2 of medium eggplants
2. Get for Salt
3. You need 3 tbs olive oil, divided
4. Prepare - Freshly ground black pepper
5. Make ready 1 medium onion, chopped
6. Give 2 cloves - garlic, minced
7. You need 2 cups for chopped plum tomatoes or one 14 oz can crushed tomatoes
8. Prepare 1 tbs - fresh oregano or 1/2 tsp dry oregano
9. Get 2 tsp for red pepper flakes, plus extra for finishing
10. Take 1/4 cup fresh, chopped basil, plus extra for finishing
11. Make ready 1 lb for linguine pasta
12. Give Parmesan cheese to top

In a skillet over medium heat, add a big drizzle of olive oil. Saute the sliced garlic for a couple minutes or until starting to soften. Add the diced fresh tomatoes, canned diced tomatoes, the oregano and dried basil (or sub Italian seasoning) , the red chili flakes. Spicy Eggplant Pasta is a wonderful meatless pasta that is hearty enough to stand up to a cozy night in on a cool fall evening.

Spicy Eggplant Pasta making process:

1. Cut the eggplants crosswise, into 1 inch thick slices. Lay the slices on a baking sheet, salt them well on both sides, and set aside for half an hour or so
2. Preheat oven to 425 degrees
3. Lightly coat two tablespoons of olive oil over the eggplant, tossing the slices to coat them. Sprinkle with sea salt and black pepper. Arrange them in a single layer on the baking sheet and roast them until they're tender and browning, about 20 minutes.
4. While the eggplant roasts, heat remaining tablespoon of the olive oil on low heat in a large saucepan. Add the onions and the minced garlic and sauté them until onions are soft (8 to 10 minutes). Add the tomatoes, oregano, pepper flakes, and basil. Continue to cook, stirring occasionally, till the sauce has thickened up, about 10 to 12 minutes. When the eggplant is ready, remove it from the oven, chop it into 1 inch pieces, and add it to the sauce. Continue to simmer gently on very low heat.
5. Bring large pot of salted water to boil. Add the pasta and cook until al dente, about 8 minutes. Drain the pasta and gently fold in the sauce. Top the pasta with additional chopped basil and red pepper flakes to taste. Serve.

This is essentially Pasta alla Norma, a traditional Sicilian pasta dish. I'm always on the lookout for seasonal produce and eggplant peaks in the fall. When eggplant looks good in the store, I just can't pass it up. Pasta alla Norma is a classic Sicilian dish of pasta with eggplant and tomato. Pasta alle melanzane e pomodoro in Italian, is a classic simple dish that packs in flavor and good-for-you ingredients.

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