Imagine a dish that combines the rustic charm of Italian cuisine with the rich, smoky flavors of perfectly roasted eggplant. This Spaghetti with Roasted Eggplant is not just a meal; it's a culinary journey that will transport your taste buds straight to the sun-drenched hills of Italy. Whether you're a seasoned home cook or a kitchen novice, this recipe promises to elevate your dinner game with minimal effort and maximum flavor!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 ounces spaghetti
- 1 large eggplant, cubed
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
- Cut the large eggplant into 1-inch cubes, ensuring they are roughly uniform in size for even roasting. Place the cubed eggplant in a large bowl.
- Drizzle 2 tablespoons of olive oil over the eggplant cubes. Sprinkle with salt and pepper, tossing to coat evenly.
- Spread the seasoned eggplant cubes on the prepared baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, turning once halfway through, until the eggplant is golden brown and tender.
- While the eggplant roasts, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente, typically 8-10 minutes.
- In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 30-60 seconds until fragrant, being careful not to burn.
- Pour the canned diced tomatoes into the skillet with the garlic. Add dried oregano, salt, and pepper. Simmer the sauce for 10 minutes, stirring occasionally.
- Once the eggplant is roasted and the sauce is simmering, drain the cooked spaghetti, reserving 1/4 cup of pasta water.
- Add the roasted eggplant cubes to the tomato sauce, gently stirring to combine.
- Toss the cooked spaghetti with the eggplant and tomato sauce. If the sauce seems dry, add a little reserved pasta water to help coat the pasta.
- Serve hot, garnished with freshly torn basil leaves. Optional: sprinkle with grated Parmesan cheese if desired.
Tips
- Eggplant Roasting Secrets: For the most delicious results, cut your eggplant into uniform cubes to ensure even roasting. Don't overcrowd the baking sheet – this helps the eggplant caramelize instead of steaming.
- Pasta Perfection: Always salt your pasta water generously and cook until al dente. The reserved pasta water is a secret weapon for creating a silky sauce that clings perfectly to your spaghetti.
- Flavor Boosters: For an extra flavor punch, try toasting some pine nuts or adding a sprinkle of red pepper flakes to the sauce.
- Make-Ahead Magic: This dish can be partially prepared in advance. Roast the eggplant and prepare the sauce ahead of time, then quickly reheat and toss with fresh pasta when ready to serve.
- Cheese Options: While optional, a sprinkle of fresh Parmesan or a dollop of ricotta can take this dish to the next level.
Nutrition Facts
Calories: 364kcal
Carbohydrates: 57g
Protein: g
Fat: 11g
Saturated Fat: g
Cholesterol: 0mg
