This Easy Aubergine Pasta with Tomatoes and Garlic brings together a delightful medley of flavors for a delicious and comforting meal. Perfect for weeknight dinners, this recipe combines the nutty essence of aubergine with the sweetness of cherry tomatoes, all wrapped up in a cozy sauce that clings to pasta. Let’s dive into why you should make this dish and how to get it right!
Why make this recipe
This recipe is not only simple but also filled with fresh ingredients that provide a big flavor punch. The aubergine, or eggplant, adds a creamy texture, while garlic and tomatoes brighten up the dish. It’s a vegetarian option that even meat lovers will enjoy, making it a versatile choice for gatherings or family dinners.
Ingredients
- 12 ounces pasta
- 1 large aubergine, diced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup grated Parmesan
- 2 tbsp chopped basil
- ½ cup reserved pasta water
How to make it
- Boil the pasta in salted water until it’s firm yet tender. Reserve some pasta water before draining the noodles.
- In a large pan, heat the olive oil over medium heat. Add the diced aubergine and sear until it’s golden and creamy.
- Stir in the minced garlic, halved cherry tomatoes, oregano, salt, and black pepper. Cook until the tomatoes soften.
- Add the reserved pasta water to the pan and simmer briefly to blend the flavors.
- Toss the cooked pasta into the pan with the sauce. Add the grated Parmesan and chopped basil, mixing everything together.
- Serve warm and enjoy!
How to serve it
This pasta dish is best enjoyed fresh. To serve, dish out generous servings onto plates, ensuring each plate has a good amount of sauce. You can sprinkle a little extra Parmesan on top for added flavor and garnish with a few extra basil leaves if desired. Pair it with a crisp salad or some crusty bread for a complete meal.
How to store it
If you have leftovers, store the pasta in an airtight container in the refrigerator. It should be good for 2-3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the pasta seems dry.
Helpful tips
- Make sure not to overcook the pasta; it should be al dente as it will continue cooking slightly when mixed with the sauce.
- Feel free to adjust the seasoning to your taste. A pinch of red pepper flakes can add heat if desired.
- When searing the aubergine, ensure the oil is hot enough to give it a nice golden color without burning.
Optional variations
- You could add other vegetables like zucchini or bell peppers for extra nutrition and flavor.
- If you want a protein boost, consider adding cooked chicken or chickpeas.
- For a gluten-free option, use gluten-free pasta.
Frequently asked questions
Can I use a different type of pasta?
Absolutely! Any pasta shape you like will work well with this recipe. Penne, fusilli, or spaghetti are great options.
What can I do if I don’t have cherry tomatoes?
You can use regular tomatoes chopped into small pieces, or even canned diced tomatoes if that’s what you have on hand.
Is there a way to make this dish vegan?
Yes! You can omit the Parmesan or substitute it with a plant-based alternative to keep the dish vegan while still enjoying the lovely flavors.
Enjoy creating this wonderful dish that brings a burst of flavor to your table!
