Pasta con Sugo di Melanzane: A Delicious Italian Delight

Pasta con Sugo di Melanzane, or Pasta with Eggplant Sauce, is a delightful dish that captures the essence of Italian cooking with its rich flavors and comforting textures. This dish is a staple in many Italian households, especially during the summer months when eggplants are in season. The combination of tender pasta and a savory eggplant sauce creates a meal that’s both hearty and satisfying.

From my own personal experience, I’ve found that this dish not only pleases the palate but also offers a wonderful way to incorporate vegetables into your diet without sacrificing taste. Let me show you how I make this delicious Pasta con Sugo di Melanzane.

Notes on What to Expect

When making Pasta con Sugo di Melanzane, expect a flavorful, comforting dish that balances the earthiness of eggplant with the bright acidity of tomatoes. The sauce should be thick but not overly heavy, clinging beautifully to the pasta.

Recipe Overview

• Cuisine: Italian
• Course: Main Course
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Time to Stand: 5 minutes
• Total Time: 50 minutes
• Ease of Cooking: Moderate
• Servings: 4
• Calories per Serving: Approximately 400 calories
• Cost of Ingredients: $10 – $15 (depending on local prices)
• Equipment Needed:
  • Large pot
  • Frying pan
  • Wooden spoon
  • Knife
  • Cutting board
  • Colander
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Ingredients

• For the Pasta:
  • 400g pasta (spaghetti, penne, or your choice)
  • Salt for pasta water
• For the Sauce:
  • 2 medium eggplants, diced
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 400g canned tomatoes (crushed or diced)
  • 4 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (to taste)
  • Freshly ground black pepper (to taste)
  • Fresh basil leaves for garnish
  • Grated Parmesan cheese (optional)
  • > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Sugo di Melanzane  now.

Step-by-Step Instructions

1. Prepare the Eggplant

1. Salt the Eggplant: Place the diced eggplants in a colander and sprinkle them generously with salt. Let them sit for about 15 minutes to draw out excess moisture and bitterness. Rinse and pat dry.

2. Cook the Pasta

2. Boil Water: In a large pot, bring salted water to a boil.
3. Cook the Pasta: Add the pasta and cook according to package instructions until al dente. Reserve about a cup of pasta water, then drain the pasta in a colander.

3. Make the Sauce

4. Sauté the Onion and Garlic: In a large frying pan, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until soft. Then, add minced garlic and cook for an additional 1-2 minutes, until fragrant.
5. Cook the Eggplant: Add the prepared eggplant to the pan. Cook for about 10 minutes, stirring occasionally, until the eggplant is tender and starts to brown.
6. Add Tomatoes and Seasoning: Stir in the canned tomatoes, oregano, salt, and pepper. Let the sauce simmer for about 15 minutes, stirring occasionally. If the sauce becomes too thick, add a splash of reserved pasta water to reach your desired consistency.

4. Combine Pasta and Sauce

7. Mix Together: Once the sauce is ready, add the drained pasta to the frying pan. Toss gently to combine, allowing the pasta to absorb some of the sauce. If needed, adjust the seasoning.

5. Serve and Garnish

8. Plate the Dish: Serve the pasta in bowls, garnished with fresh basil and grated Parmesan cheese, if desired.

Variations and Tips

• Vegetarian/Vegan: This dish is naturally vegetarian and can be made vegan by omitting the Parmesan cheese.
• Gluten-Free: Substitute regular pasta with gluten-free pasta made from rice or corn.
• Add Protein: For a heartier meal, consider adding cooked chickpeas or lentils to the sauce for added protein.
• Extra Flavor: Experiment by adding red pepper flakes for heat or a splash of balsamic vinegar for extra depth.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Sugo di Melanzane  now.

Nutritional Information Per Serving

• Calories: ~400
• Protein: 12g
• Carbohydrates: 60g
• Fat: 14g
• Fiber: 8g
• Sugars: 5g

I hope this guide has made making Pasta con Sugo di Melanzane seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below! I like to hear feedback from a real person like you, so please, leave your honest comment. Enjoy your cooking adventure!