Pasta con le Melanzane e Salsa di Pomodoro Fresco

Pasta con le Melanzane e Salsa di Pomodoro Fresco is a delightful Italian dish featuring tender pasta intertwined with roasted eggplant and a fresh tomato sauce. This vibrant meal bursts with flavor and offers a satisfying vegetarian option for any supper.

Pasta con le Melanzane e Salsa di Pomodoro Fresco
30 minutes
Difficulty: Easy
Italian
450 kcal

Ingredients

  • Pasta (spaghetti or penne) - 200 grams
  • Eggplant (medium, diced) - 1
  • Fresh tomatoes (ripe, chopped) - 400 grams
  • Garlic (minced) - 2 cloves
  • Olive oil - 4 tablespoons
  • Fresh basil leaves - 10 leaves
  • Salt - 1 teaspoon
  • Black pepper - 1/2 teaspoon
  • Parmesan cheese (grated, optional) - 30 grams

Steps

  1. Preheat the oven to 200°C (400°F).
  2. Dice the eggplant and place it on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with salt and pepper, and toss to coat. Roast in the oven for 20 minutes, or until golden and tender.
  3. While the eggplant is roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
  4. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  5. Add the chopped fresh tomatoes to the skillet and cook for 5-7 minutes until they start to break down and form a sauce. Season with salt and pepper.
  6. Once the eggplant is done roasting, add it to the skillet with the tomato sauce. Stir to combine and simmer for an additional 2-3 minutes.
  7. Add the cooked pasta to the skillet, along with a splash of reserved pasta water if needed to loosen the sauce. Toss everything together gently until the pasta is well coated.
  8. Remove from heat and stir in fresh basil leaves. Serve hot, topped with grated Parmesan cheese if desired.

Nutrition

  • Calories: 450
  • Protein: 12 g
  • Carbs: 65 g
  • Fiber: 7 g
  • Sugar: 5 g
  • Sodium: 350 mg
  • Cholesterol: 10 mg
  • Total Fat: 18 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 15 g
  • Water: 0.2 L

Health Benefits

  • Rich in antioxidants from fresh tomatoes and eggplant.
  • High in dietary fiber, promoting digestive health.

Tags

ItalianVegetarianSupper