Best Spaghetti With Spicy Eggplant Recipes

PASTA ALLA NORMA (EGGPLANT PASTA)

Steps:

• Preheat oven to 240°C / 450°F (220°C fan). Line a tray with baking / parchment paper.
• Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes.
• Flip, then roast for a further 5 minutes. Cool on tray (this helps the eggplant hold its shape when tossing).
• Bring a large pot of salted water to the boil. Start cooking the pasta a couple of minutes after you start making the sauce (next section), until al dente or to your liking.
• Heat oil in a very large skillet over medium heat. Add garlic, cook for 20 seconds until golden, then add onion and cook for 2 to 3 minutes until translucent and cooked through.
• Increase heat to medium-high and add wine, if using. Let it simmer, scraping the base of the pan to deglaze, until the wine mostly evaporates.
• Add tomato passata. Now pour the water into the passata bottle, screw on the lid, shake, and pour that in too (waste nothing!)
• Add dried herbs, red pepper flakes, salt and pepper. Stir and simmer 5 minutes.
• Stir in eggplant, then add cooked and drained pasta. GENTLY toss until pasta is coated in the sauce (so the eggplant doesn't turn into complete mush!).
• Serve immediately, garnished with a good pinch of fresh basil and parmesan.

SPAGHETTI WITH SPICY EGGPLANT

Steps:

• SPAGHETTI AND SPICY EGGPLANT:.
• Place eggplant in colander, sprinkle with salt, and let rest for one hour.
• Pat eggplant dry. In a large skillet, heat 1/4 cup olive oil on high.
• Add in one layer of eggplant and cook until crispy on one side; do not stir.
• Turn to crisp other side.
• Eggplant will shrink and crisp.
• Repeat until all the eggplant is crispy.
• In a wide pot, heat 1/4 cup olive oil, add diced tomatoes and peppers, and cook on high, stirring, for about 3 minutes.
• Lower heat, add garlic, and cook for 2 more minutes.
• Add eggplant and Salsa Rossa, and cook, stirring gently a couple of times.
• Add basil Italian seasoning (if using), red pepper flakes, oregano, and parsley.
• In a large pot, bring salted water to boil and cook spaghetti until al dente.
• Drain, reserving 2 cups cooking water.
• Add pasta to sauce and cook over high heat 2 to 3 minutes, adding a little pasta water if needed to keep everything juicy.
• Serve with shaved Parmigiano, a nice salad and why not some chianti?.
• SALSA ROSSA:.
• Heat the olive oil in a skillet.
• Add tomatoes, garlic, and red pepper flakes, and sauté until tomatoes are soft.
• Stir in fresh basil, and add salt and pepper to taste.
• Puree or leave chunky.

SPICY EGGPLANT AND PASTA WITH PANCETTA

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat. Add pancetta; cook until browned on the edges, about 5 minutes. Add eggplant and remaining 2 tablespoons olive oil; cook until eggplant is slightly softened, about 5 minutes.
• Pour marinara sauce, tomatoes, and wine into the skillet. Add red pepper flakes, black pepper, garlic salt, sugar, and white pepper. Stir and cover. Let sauce simmer until flavors combine, about 20 minutes.
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain; mix with the sauce.