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Spicy Eggplant Pasta

Yields1 Serving

white bowl with rigatoni

 16 oz rigatoni, or noodle of your choosing
 ¼ cup unsalted butter
 3 cloves of garlic, minced
 2 eggplant, cubed
 3 roma tomatoes, diced
 salt, to taste
 pepper, to taste
 1 tbsp red pepper flakes, plus more for garnish
 ½ cup freshly grated parmesan, plus more for garnish
 ¼ cup chopped parsley
1

Boil the noodles until al dente according to the box directions. Drain, saving 1/4 cup of pasta water, and set aside.

2

Heat a pan over medium heat. Add butter.

3

Once the butter has melted, add the minced garlic and cook until slightly browned, stirring often.

4

Dice the eggplant and tomatoes. Add to the pan.

pan with diced tomatoes and eggplant

5

Season the garlic and vegetables with salt and pepper, to taste. Turn the heat to low.

6

Stir in the rigatoni and pasta water until all ingredients are combined. Season again with salt and pepper.

spatula stirring rigatoni noodles, eggplant and tomatoes in a pan

7

Turn off the heat and stir in the grated parmesan and red pepper flakes.

8

Plate your pasta, garnishing with additional red pepper flakes, parmesan and parsley.

9

Serve and enjoy!

white bowl with rigatoni