Pasta with Eggplant Sauce

Name: Pasta with Eggplant Sauce
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6 (2oz. pasta each)
Ingredients: 2 Tbsp olive oil; 2 cloves garlic; 1 yellow onion; 1 tsp anchovy paste or 3 anchovy filets; 1 eggplant (about 1 lb.); 2 15oz. cans diced or crushed tomatoes; 2 Tbsp tomato paste; 1 tsp dried basil; 1 tsp sugar; 1 pinch crushed red pepper flakes (optional); Freshly cracked black pepper (10-15 cranks of a mill); 1/2 tsp salt or to taste; 12 oz. pasta; 1 handful fresh parsley, chopped (optional); 6 Tbsp grated parmesan

User Reviews

4.7

27 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings
6 (2oz. pasta each)
Calories
33577 kcal
Course
Main Course
Cuisine
Vegetarian

Pasta with Eggplant Sauce

Nancy Wheeler

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This Pasta with Eggplant sauce gets an extra savory boost from a secret ingredient - anchovies!

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Ingredients

Servings

2 Tbsp olive oil $0.32
2 cloves garlic $0.16
1 yellow onion $0.52
1 tsp anchovy paste or 3 anchovy filets $0.17
1 eggplant (about 1 lb.) $1.23
2 15oz. cans diced or crushed tomatoes $1.18
2 Tbsp tomato paste $0.11
1 tsp dried basil $0.10
1 tsp sugar $0.02
1 pinch crushed red pepper flakes (optional) $0.03
Freshly cracked black pepper (10-15 cranks of a mill) $0.05
1/2 tsp salt or to taste $0.02
12 oz. pasta $1.49
1 handful fresh parsley, chopped (optional) $0.25
6 Tbsp grated parmesan $0.62

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Instructions

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 (about 5 minutes).
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 (about 10 minutes).
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 (boil 7-10 minutes, or until al dente).
After the skillet has simmered for at least 20 minutes (it can simmer longer if needed), 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.