Best 12 Pasta With Eggplant Sauce Recipes

PASTA ALLA NORMA (EGGPLANT PASTA)

Steps:

• Preheat oven to 240°C / 450°F (220°C fan). Line a tray with baking / parchment paper.
• Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes.
• Flip, then roast for a further 5 minutes. Cool on tray (this helps the eggplant hold its shape when tossing).
• Bring a large pot of salted water to the boil. Start cooking the pasta a couple of minutes after you start making the sauce (next section), until al dente or to your liking.
• Heat oil in a very large skillet over medium heat. Add garlic, cook for 20 seconds until golden, then add onion and cook for 2 to 3 minutes until translucent and cooked through.
• Increase heat to medium-high and add wine, if using. Let it simmer, scraping the base of the pan to deglaze, until the wine mostly evaporates.
• Add tomato passata. Now pour the water into the passata bottle, screw on the lid, shake, and pour that in too (waste nothing!)
• Add dried herbs, red pepper flakes, salt and pepper. Stir and simmer 5 minutes.
• Stir in eggplant, then add cooked and drained pasta. GENTLY toss until pasta is coated in the sauce (so the eggplant doesn't turn into complete mush!).
• Serve immediately, garnished with a good pinch of fresh basil and parmesan.

EGGPLANT PASTA

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.
• Pour sauce over pasta.

PASTA WITH EGGPLANT SAUCE

Steps:

• In a Dutch oven, saute the eggplant, onion, parsley and garlic in oil until tender. , Stir in the tomatoes, wine, tomato paste, mushrooms, sugar, oregano and salt. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes, stirring occasionally., Meanwhile, cook pasta according to package directions. Drain pasta. Serve with sauce. Sprinkle with cheese.

PASTA WITH VODKA SAUCE AND SHRIMP

Steps:

• Place a large pot of water on the stove for pasta. Also put up a deep skillet for sauce and a nonstick skillet for shrimp.
• Gather your ingredients.
• Peel and finely chop the onion.
• In a large deep skillet, heat EVOO, a turn of the pan. Add 2 tablespoons butter and when it foams add the onions. Stir to soften while you peel and chop the garlic. Add 2 cloves of chopped garlic to onions and season with salt. Stir in 1/2 teaspoon of chili paste or about 1/4 teaspoon of red pepper flakes. Add vodka and reduce by half, 2 to 3 minutes. Add tomatoes and tear in a few leaves of basil. Reduce heat and simmer sauce, 10 minutes.
• Season pasta water with a fat tablespoon of salt, add penne and cook 1 minute less than package directions, about 8 minutes. Have a mug or measuring cup on hand.
• Add shrimp to a medium bowl and toss with remaining garlic. Thinly slice a lemon and toss with shrimp.
• In the second skillet, heat EVOO, 2 turns of the pan, over medium-high and melt in 2 tablespoons butter. Add the shrimp mixture and toss 2 to 3 minutes; shrimp should be pink and opaque. Add a splash of Pernod or vermouth, the remaining red pepper flakes, a little salt and parsley; toss. Turn off heat.
• Add cream to sauce and stir. Add shrimp to sauce, bring back to a bubble and turn off heat.
• Reserve about 1/2 cup of starchy salty water and drain pasta or transfer to sauce with a spider. Toss pasta with sauce and grated cheese, using water to loosen as necessary.
• Transfer pasta to large serving bowl or to individual shallow bowls to serve.

PASTA ALLA NORMA (EGGPLANT PASTA)

Steps:

• Wash eggplants, cut off the ends, and cut into 1/3-inch slices. Layer eggplant slices in a large bowl, sprinkling coarse salt over each layer. Let sit for at least 2 hours to draw out any bitterness.
• In the meantime, prepare the tomato sauce. Heat 2 tablespoons olive oil in a saucepan over medium heat and cook garlic until browned, about 2 minutes. Remove garlic. Add peeled tomatoes and bring to a boil; cook until tomatoes start breaking down, about 5 minutes. Reduce heat and simmer until sauce thickens, about 20 minutes. Season with salt and pepper. Add 2/3 of the basil and simmer for another 3 minutes.
• Rinse eggplant slices under cold running water and pat dry with paper towels. Heat remaining 3 tablespoons olive oil in a large skillet over medium-high heat and fry the eggplant slices in batches until golden brown, 3 to 5 minutes per side. Drain on paper towels. Cut into small cubes.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Mix eggplant pieces into the tomato sauce. Simmer for 10 minutes over low heat. Stir in ricotta and mix well. Season with salt, pepper, and remaining basil. Mix in drained spaghetti and cook until warm, about 3 minutes.

EGGPLANT PASTA SAUCE

Steps:

• Heat olive oil over medium-low heat in a large skillet. Add garlic.
• Add eggplant and bell peppers and toss.
• Stir in tomatoes, olives and capers.
• Add remaining ingredients, stir and cover.
• Turn heat down to very low and allow sauce to gently simmer for about 1 hour, stirring occasionally to keep it from scorching, add more wine or water if it gets to thick.

SUMMER PASTA WITH GRILLED EGGPLANT SAUCE

Steps:

• Prepare a grill for high heat.
• Bring a large pot of salted water to a boil. Add the lemon juice to the boiling water and cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta cooking water, drain the pasta and return it to the pot; set aside.
• Pierce the eggplant a few times with a fork or knife. Place on the grill, cover and cook, turning every 8 to 10 minutes, until completely charred all over and the flesh is soft when pressed, 25 to 30 minutes. Transfer to a large bowl and let cool slightly for 10 minutes.
• While the eggplant cooks, prepare 2 sheets of foil, each 12-by-12-inches, and stack them together. Place the tomatoes, garlic, olive oil, 1/2 teaspoon salt and a few grinds of black pepper in the center of the foil. Fold over 2 opposite sides of the foil then fold in the remaining sides to create a tight seal. When 15 minutes of cooking time remain for the eggplant, add the foil pack to the grill and cook until juices start to bubble out of the top (this means the tomatoes and garlic are sufficiently cooked without having to open the pack), 13 to 15 minutes.
• Remove the eggplant to a cutting board (keeping any juices that accumulated in the bowl) and squeeze gently to crack the skin and expose the flesh. Use a spoon to remove the flesh, transfer to the large bowl and mash lightly with the spoon or a potato masher (you should have about 1 cup of flesh); discard the skin. Stir in the ricotta and Pecorino Romano until smooth then pour into the pot with the pasta and mix until combined. Fold in the contents of the foil pack (including any juices that accumulated), the basil, parsley, lemon zest, 1/2 teaspoon salt and a few grinds of black pepper; stir until combined, adding the reserved pasta water, 1 tablespoon at a time, to thin out the sauce if needed. Serve with more basil, parsley, Pecorino Romano and crushed red pepper flakes if using.

PENNE WITH EGGPLANT SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
• Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until golden and tender, about 4 minutes; transfer to a plate using a slotted spoon. Repeat with the remaining eggplant, adding another 1 tablespoon oil to the skillet.
• Add the remaining 2 tablespoons olive oil and the garlic to the skillet. Reduce the heat to medium and cook, stirring, until the garlic is just golden, about 3 minutes. Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes.
• Add the pasta, eggplant and the reserved pasta cooking water to the skillet; cook, tossing, 1 minute. Season with salt and pepper. Serve topped with the ricotta and basil. Drizzle with olive oil.

EGGPLANT (AUBERGINE) SAUCE FOR PASTA

Steps:

• In a very large kettle, heat olive oil over medium heat.
• Add onion and garlic; cook until the onion is soft.
• Add tomatoes, eggplant, bell pepper, tomato paste, basil, oregano, sugar, salt, pepper, and wine; stir.
• Bring to boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally.
• Put into hot jars and seal.
• Makes 7 pints or 4 quarts.
• Process in hot water bath for 40 minutes.
• This is very good served over pasta with Mozzarella cheese.

CROCK POT PASTA WITH EGGPLANT SAUCE

Steps:

• Peel eggplant, if desired; cut eggplant into 1-inch cubes.
• In a 3 to 5 quart crock pot combine eggplant, onion, green pepper, undrained tomatoes, tomato paste, mushrooms, garlic, sugar (if using), wine, water, and oregano.
• Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
• Stir in olives and parsley.
• Season to taste with salt and pepper.
• Serve over pasta with Parmesan cheese.
• Garnish with toasted pine nuts.
• Makes 6 servings.
• Enjoy!
• Note: Sometimes I will throw in grated carrots, zucchini, and other fresh vegs.
• In a hurry?.
• Use canned spaghetti sauce!
• (Leave out the tomatoes, tomato paste.) Just add the wine, herbs, olives, etc.
• Enjoy!

PASTA WITH EGGPLANT SAUCE

Steps:

• Cut the eggplant in slices one-quarter-inch thick. Place slices in layers in a colander, salting as you go. Leave for one hour. Wipe the eggplant dry with paper towels.
• Dredge the slices lightly with flour. Heat the oil in a large skillet and fry the eggplant a few slices at a time until golden on both sides. Remove and drain on paper towels.
• Prepare the sauce. Using one-quarter cup of the oil you have used for the eggplant, sautee the onion until soft. Add the meat, oregano, cinnamon, salt and pepper, tomatoes and tomato paste. Cook for one hour, covered.
• Cut eggplant into strips.
• Cook the pasta in five quarts boiling water, until al dente.
• Place the pasta in a heated serving dish. Add the sauce and arrange the eggplant on top. Sprinkle with the basil and serve. Pass the cheese separately.

PASTA WITH GRILLED EGGPLANT SAUCE

Steps:

• Slice the eggplants horizontally one-half-inch thick. Dust the slices with salt, place in a colander over a bowl and set aside for 30 minutes.
• Light a barbecue or an oven broiler.
• After 30 minutes rinse the salted eggplant in cold water and pat dry on paper towels. Brush the eggplant slices with four tablespoons of the olive oil and grill or broil them, turning them once, until they are lightly browned.
• Bring a large pot of salted water to a boil for the pasta.
• While the water is coming to a boil, heat the remaining tablespoon of olive oil in a large skillet. Add the onion and saute over medium heat until it turns golden, add the garlic and saute a few seconds longer. Chop the grilled eggplant and add it to the skillet. Remove from heat.
• Boil the pasta until it is al dente, about eight minutes. Drain it. Reheat the onion and eggplant mixture in the skillet and add the tomatoes. Mix. Add the pasta, mix again, fold in the basil and season to taste with salt and pepper.
• Serve at once with Parmesan cheese on the side.