Description
Inspired by iconic Sicilian Pasta alla Norma, this Spicy Eggplant Pasta recipe is especially foolproof thanks to 2 flavor-boosting shortcuts:
- Eggplant: Rather than sautéing eggplant on the stovetop to build the spicy eggplant pasta sauce, I prefer to roast it in a super hot oven, a completely hands-off approach that results in perfectly crispy & browned eggplant.
- Sauce: While pasta alla Norma’s spicy tomato sauce is traditionally made with fresh tomatoes, garlic, chilies, & oregano, I like to start with my favorite light & fresh jarred marinara sauce, quickly zhuzhing it up with garlic & red pepper flake-infused olive oil. This semi-homemade approach gives you the best of both worlds – the convenience of store-bought sauce + a good punch of fresh aromatic flavor!
Simply toss it all together with your favorite pasta, fresh basil, & grated parmesan cheese for a meatless pasta dinner that’s light & fresh but also super satisfying. Everything there is to love about pasta alla Norma, in 45 minutes or less! ♡ Happy cooking!
Ingredients
Scale
- 2 medium eggplants, diced into 1-inch cubes (approx. 2 pounds, see Recipe Notes)
- ¼ cup plus 2 tablespoons olive oil, divided
- 8 ounces tortiglioni or pasta of choice
- 2 cloves garlic, finely chopped or grated
- up to 1 teaspoon crushed red pepper flakes
- 2 cups tomato sauce, use your favorite jarred marinara sauce or make our 15-Minute Homemade Tomato Sauce (see Recipe Notes)
- 1 cup packed basil leaves, sliced fine
- ½ cup finely grated parmesan (see Recipe Notes)
- kosher salt & ground black pepper, to season
- for serving, as desired: additional grated cheese, chopped parsley or basil, crushed red pepper flakes, etc.
Instructions
- Prep: Preheat the oven to 450 degrees F, ensuring one rack is positioned in the top third of the oven & a second rack is positioned in the lower third. Line 2 large baking sheets with parchment paper for easy clean up. Transfer the diced eggplant to the two prepared sheets. Drizzle ¼ cup of olive oil over top (about 2 tablespoons per baking sheet), then season well with kosher salt & ground black pepper. Toss to combine, then spread the eggplant into an even layer across both baking sheets.
- Roast the eggplant: Transfer the eggplant to the oven, placing one baking sheet on the top rack & one baking sheet on the lower rack. Roast 25-30 minutes, rotating the baking sheets & switching the oven racks about halfway through, until the eggplant is tender & deeply browned. Remove from the oven & set aside.
- Boil the pasta: Meanwhile, as the eggplant roasts, boil the pasta – I suggest boiling the water as soon as you place the eggplant in the oven. Bring a large pot of generously salted water to a boil. About 10 minutes before the eggplant is finished roasting, drop the pasta. Cook to al dente according to package directions, stirring occasionally to prevent sticking. Once cooked, carefully dip a liquid measuring cup into the pot to reserve about 1 cup of the starchy pasta water, & set aside. Carefully drain the pasta. (Learn more! ⇢ How to Cook Pasta Perfectly Every Single Time!)
- Heat the sauce: About 10 minutes before the eggplant is finished roasting, heat the tomato sauce. To a large skillet over medium heat, add the remaining 2 tablespoons olive oil, garlic, & crushed red pepper flakes. Cook, stirring often, until the garlic is golden & fragrant, about 2-3 minutes. Carefully pour in the tomato sauce, stirring well to combine with the garlic-infused oil. Reduce heat to low to maintain a gentle simmer.
- Finish the spicy eggplant pasta: To the skillet with the warm tomato sauce, add the drained pasta & roasted eggplant, along with the thinly sliced basil & grated parmesan. Toss to combine well – the sauce should evenly coat the pasta & eggplant. Add in some of the reserved pasta water if the sauce needs to loosen up a little; add in an extra handful of parmesan if it needs to tighten up more. Cook 1-2 minutes longer, allowing the pasta to meld with the sauce, then remove from the heat.
- Serve: Portion the spicy eggplant pasta into individual bowls, topping with additional grated parmesan or chopped fresh herbs as desired. Serve immediately. Enjoy!
Equipment
DeLallo Extra Virgin Olive Oil
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DeLallo Pomodoro Fresco Marinara Sauce
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Buy Now → Notes
- Jess’ Notes & Tips:
- Eggplant: Eggplant is the star of the show here! For best results, use small-to-medium summer eggplant, which is more tender, more flavorful, & better textured than off-season or large eggplant.
- Tomato sauce: Feel free to use your favorite tomato sauce for this roasted eggplant pasta recipe. If you’re in the mood for something quick & convenient, jarred pasta sauce works great – my favorite is DeLallo’s Pomodoro Fresco Marinara, which has really nice light texture & fresh flavor. If you’d like to whip up a quick batch of homemade tomato sauce, my 15-Minute Tomato Sauce is the best. It’s made with 6 simple ingredients & you can easily simmer it up while the eggplant is roasting. You’ll use about ½ a batch for this eggplant pasta recipe – feel free to reserve the rest for another use.
- Recipe variations: This roasted eggplant pasta recipe is naturally meatless. To ensure it’s vegetarian, be sure to use your favorite rennet-free parmesan. To take it a step further & make it vegan & dairy-free, opt for your favorite non-dairy parmesan.
- Storage & Reheating: Leftover roasted eggplant pasta will keep, stored in an airtight container in the refrigerator, for 2-3 days. Reheat on the stovetop or in the microwave, adding an extra splash of water or cooking stock to loosen up the eggplant sauce as needed, until warmed through.