Spaghetti With Spicy Eggplant Recipes

SPICY EGGPLANT AND PASTA WITH PANCETTA

Steps:

• Heat 1 tablespoon oil in a skillet over medium heat. Add pancetta; cook until browned on the edges, about 5 minutes. Add eggplant and remaining 2 tablespoons olive oil; cook until eggplant is slightly softened, about 5 minutes.
• Pour marinara sauce, tomatoes, and wine into the skillet. Add red pepper flakes, black pepper, garlic salt, sugar, and white pepper. Stir and cover. Let sauce simmer until flavors combine, about 20 minutes.
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain; mix with the sauce.

SPAGHETTI WITH SPICY EGGPLANT

Steps:

• 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.