Pasta con Melanzane e Basilico

Pasta con Melanzane e Basilico is a vibrant, dairy-free Italian dish featuring tender eggplant sautéed with garlic and fresh basil, tossed with al dente pasta. This wholesome meal is both comforting and packed with flavor, perfect for a light supper.

Ingredients

• Pasta (spaghetti or penne) - 160 grams
• Eggplant - 200 grams, diced
• Garlic - 3 cloves, minced
• Cherry tomatoes - 150 grams, halved
• Fresh basil - 10 grams, chopped
• Olive oil - 3 tablespoons
• Salt - to taste
• Black pepper - to taste
• Red pepper flakes - 1/4 teaspoon (optional)

Steps

1. 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.
2. In a large skillet, heat the olive oil over medium heat. Add the diced eggplant and sauté for about 5-7 minutes until softened and slightly golden.
3. Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant, being careful not to burn it.
4. Stir in the halved cherry tomatoes and cook for another 3-4 minutes until they start to soften.
5. Add the cooked pasta to the skillet along with the reserved pasta water, salt, black pepper, and red pepper flakes (if using). Toss everything together until well combined.
6. Remove from heat and stir in the chopped fresh basil. Adjust seasoning to taste, and serve hot.

Nutrition

• Calories: 400
• Protein: 10 g
• Carbs: 70 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.3 L

Health Benefits

• Rich in fiber from eggplant and tomatoes, promoting digestive health.
• Contains antioxidants from tomatoes and basil, which may reduce inflammation.

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