Pasta with Eggplant Sauce
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Category
Pasta
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Cusine
American
What do you need?
How to make?
Ingredients
2 Tbsp olive oil
2 cloves garlic
1 small onion
1 tsp anchovy paste or 3 anchovy filets
1 med eggplant, about 1 lb.
2 15 oz. cans diced or crushed tomatoes
2 Tbsp tomato paste
1 tsp dried basil
1 tsp sugar
Pinch red pepper flakes, optional
Freshly cracked pepper
1/2 salt or to taste
12 oz. pasta
Handful fresh parsley, chopped
6 Tbsp grated Parmesan
Directions
Dice the onion and mince the garlic. Sauté the onion, garlic, and anchovy paste with olive oil in a large skillet or pot over medium heat until the onion is soft and transparent . Meanwhile, cut the eggplant into small, 1/2 inch cubes. Once the onions have softened, add the eggplant and continue to sauté until the eggplant is dark and soft . Once the eggplant is soft, add the diced tomatoes, tomato paste, basil, sugar, crushed red pepper, and freshly cracked pepper. Stir well to combine, place a lid on top, and allow the skillet to come up to simmer. Once it reaches a simmer, turn the heat down to low and allow it to simmer for 20 minutes. While the skillet is simmering, cook the pasta according to the package directions . After the skillet has simmered for at least 20 minutes , add salt to taste. Begin with 1/4 tsp and add more until it reaches the desired level of saltiness. I used 1/2 tsp total. Drain the pasta, then return it to the pot with the heat turned off. Add the eggplant sauce and toss to coat. Top each serving with about 1 Tbsp of grated Parmesan and a sprinkle of fresh parsley.