Looking for a comforting yet sophisticated dish to elevate your weeknight dinner routine? Look no further than our New York Times Eggplant Pasta recipe! This delightful pasta dish combines the rich flavors of roasted eggplant with a savory tomato sauce to create a truly satisfying meal that will have your taste buds singing. Whether you’re hosting a dinner party or simply craving a cozy night in, this recipe is sure to impress both your family and guests.
**New York Times Eggplant Pasta**
**Ingredients:**
– 1 large eggplant, diced
– 1 onion, finely chopped
– 3 cloves of garlic, minced
– 1 can (14 oz) diced tomatoes
– 2 tbsp tomato paste
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes (optional)
– Salt and pepper, to taste
– 12 oz pasta of your choice
– Fresh basil leaves, for garnish
– Grated Parmesan cheese, for serving
**Instructions:**
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Spread the diced eggplant in a single layer on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for about 20-25 minutes, or until the eggplant is golden brown and tender.
3. In the meantime, bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
4. In a large skillet, heat some olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
5. Add the diced tomatoes, tomato paste, dried oregano, and red pepper flakes (if using) to the skillet. Season with salt and pepper to taste. Allow the sauce to simmer for about 10-15 minutes to let the flavors meld together.
6. Once the eggplant is roasted, add it to the tomato sauce mixture in the skillet. Stir well to combine and let the sauce simmer for an additional 5 minutes.
7. Toss the cooked pasta in the skillet with the eggplant-tomato sauce until everything is well coated. Feel free to add a splash of pasta cooking water to loosen up the sauce, if needed.
8. Serve the New York Times Eggplant Pasta hot, garnished with fresh basil leaves and a generous sprinkle of grated Parmesan cheese. Enjoy the creamy eggplant goodness with every delicious bite!
This New York Times Eggplant Pasta is a wonderful way to enjoy the flavors of summer all year round. The roasted eggplant adds a delightful creaminess to the dish, while the tomato sauce provides a zesty and savory kick. Whether you’re a fan of vegetarian meals or simply looking to switch up your pasta routine, this recipe is sure to become a household favorite. So go ahead and whip up this luxurious pasta dish for your next dinner gathering or cozy night in—we promise you won’t be disappointed!
