Ingredients
Equipment
Method
Step-by-Step Instructions
- In a large pot, bring salted water to a rolling boil. Add pasta and cook according to package instructions until al dente (8-10 minutes). Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add diced eggplant and sauté for 5-7 minutes until tender and light golden brown.
- Add minced garlic and red pepper flakes, sauté for 1-2 minutes until garlic is fragrant.
- Pour crushed tomatoes into the skillet, season with salt and pepper, and simmer for about 10 minutes.
- Add cooked pasta to the skillet and toss in the sauce, ensuring even coating.
- Serve the pasta in warm bowls, garnished with fresh basil and grated Parmesan cheese.
Nutrition
Notes
This dish allows for endless customization. Feel free to add your favorite veggies or swap in gluten-free pasta.
