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Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, eggplant pasta. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Eggplant and pasta are simmered in a simple tomato sauce in this quick and easy pasta dish perfect for weeknight meals. Add the eggplant "pasta" and toss to coat. Add the cream and increase heat to thicken sauce.
Eggplant Pasta is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Eggplant Pasta is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can have eggplant pasta using 10 ingredients and 7 steps. Here is how you cook it.
Active ingredients of Eggplant Pasta:
- Get 6-8 smashed garlic cloves
- Make ready About 1-2 tablespoons olive oil
- Get 2 tablespoons butter
- Make ready 1 firm medium eggplant diced
- Get 1 can (14.5 oz) diced tomatoes
- Get 1 (8 oz) container of small fresh mozzarella
- Get 1/2 pound or box of rigatoni
- Prepare 1/4 cup white wine (optional)
- Make ready Fresh basil 🌿
- Make ready Salt and pepper
Pasta alla norma is a traditional Italian pasta with eggplant in a tomato sauce. It's an excellent, meaty-like but vegetarian main dish that's everything you want in a pasta - comforting, satisfying, and slurp-worthy good! Cook pasta according to package directions. This summery pasta is just as much about the vegetables as it is about the pasta itself The star of the dish is the roasted eggplant, which caramelizes and softens in the oven Those tender browned cubes then get tossed with cooked pasta and a quickly made sauce of fresh grated tomatoes, capers and chile flakes Saute the eggplant, garlic, herbs, olive oil and a little water together on medium low heat.
How to Process To Make Eggplant Pasta:
- Boil water for pasta, about 2-3 quarts
- Heat 1 tablespoon olive oil and 1 tablespoon butter on high heat. When hot add eggplant. Brown and set aside.
- Add pasta to boiling salted water.
- Heat oil, butter and smashed garlic over medium heat. Sauté until golden brown. Don’t overcook it!
- Add white wine if you want. Then add tomatoes. Salt and pepper to taste. Simmer for 10 minutes or until pasta is cooked.
- Add cooked rigatoni from water to tomato sauce. Simmer for a few minutes. Add eggplant and fresh mozzarella.
- Top with fresh basil 🌿 Enjoy! I hope you like it ❤️
And a dash or two of hot pepper flakes. Cook your pasta separately and always al dente. Add the cooked pasta and half a ladle of pasta water to the hot cooked eggplant and saute together for a couple of minutes. Serve immediately with a sprinkling of. Cook's Tips: For an added smokey taste, try broiling the eggplant instead of roasting them and allow the skin to char a little.
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