Spaghetti With Spicy Eggplant
- Reviews 1
Ready In: 1 hr 35 mins
Serves: 6
Ingredients
SPAGHETTI WITH SPICY EGGPLANT
- 2 medium eggplants, skins on, cut in 1-inch cubes
- 1 tablespoon kosher salt
- 1 1⁄4 cups extra virgin olive oil, divided
- 4 cups diced fresh tomatoes
- 10 canned piquillo peppers or 3 roasted sweet peppers, skins and seeds removed, cut in 1/2-inch strips
- 2 tablespoons minced garlic or 2 tablespoons roasted garlic
- 2 cups salsa, rossa or 2 cups canned tomato sauce
- 1 cup fresh basil leaves, cut in strips or 1 -2 tablespoon italian seasoning
- 1 pinch hot red pepper flakes (or more)
- 2 tablespoons fresh oregano leaves
- 2 tablespoons chopped Italian parsley
- 1 lb spaghetti
- shaved parmigiano
SALSA ROSSA
- 3 tablespoons extra virgin olive oil
- 1 lb very ripe tomatoes, coarsely chopped
- 4 garlic cloves, minced or 4 roasted garlic
- 1 pinch hot red pepper flakes (or more)
- 10 fresh basil leaves, chopped (we omitted it) or 1 -2 tablespoon italian seasoning
- salt, to taste
- fresh ground pepper, to taste
Directions
- 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.
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