Spaghetti with Roasted Eggplant Purée is a comforting pasta dish with a rich, velvety eggplant sauce. The eggplant is roasted to perfection, blending beautifully with basil, pine nuts, and parmesan for a creamy, pesto-like purée. Combined with savory pancetta and juicy cherry tomatoes, this spaghetti is bursting with flavor and simplicity, ideal for weeknights and special occasions.
You’ll Love This Spaghetti with Roasted Eggplant Purée
This spaghetti is a delightful combination of creamy eggplant, fresh basil, and savory pancetta, perfect for a cozy meal. The roasted eggplant purée enriches the spaghetti, providing a wholesome, heartwarming experience. It’s an ideal option for eggplant lovers and those looking for a lighter pasta sauce.
Ingredients You’ll Need
- 1 medium eggplant (about 1 lb/454 g)
- 1 cup fresh basil leaves
- ½ cup grated Parmigiano Reggiano cheese
- 1 tbsp pine nuts
- 3 tbsp extra-virgin olive oil
- Salt and black pepper, to taste
- 1¼ cups diced pancetta (or vegan sausage as a substitute)
- 2 cups cherry tomatoes, whole
- 1 package spaghetti (any type preferred)
Instructions
- Preheat Oven: Heat oven to 400°F (200°C). Pierce the eggplant several times with a fork and place it on a baking sheet. Roast for 40 minutes or until tender and wrinkly. Let it cool.
- Prepare Eggplant Purée: Slice the cooled eggplant, scoop out the flesh, and add it to a food processor. Add basil, parmesan, pine nuts, olive oil, salt, and pepper. Blend until smooth.
- Cook Spaghetti: Prepare spaghetti according to package instructions. Reserve ¼ cup of pasta water before draining.
- Cook Pancetta: Heat a skillet over medium-high heat. Add pancetta, cooking until it’s crispy and golden. Remove and set aside, leaving the fat in the skillet.
- Sauté Cherry Tomatoes: In the same skillet, add cherry tomatoes. Season with salt, cook until softened, then remove from heat.
- Combine Ingredients: Add the eggplant purée and pancetta to the tomatoes in the skillet. Add the reserved pasta water to adjust the sauce consistency, then add the spaghetti and toss until well coated.
- Serve: Divide the spaghetti between plates and garnish with additional parmesan and basil, if desired.
Serving Suggestions
Serve with a side of garlic bread and a fresh salad to complement the rich flavors. To customize, try adding a sprinkle of red pepper flakes for a bit of heat or a drizzle of balsamic glaze.
How to Store Spaghetti with Roasted Eggplant Purée
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove with a splash of water to bring back the sauce’s creamy texture.
Additional Tips for Spaghetti with Roasted Eggplant Purée
- Pine Nut Substitute: Use walnuts or almonds for a unique flavor twist.
- Vegan Option: Substitute pancetta with diced mushrooms or vegan sausage.
- Make it Gluten-Free: Opt for gluten-free spaghetti to make this dish gluten-free without losing flavor.
Spaghetti with Roasted Eggplant Purée Recipe
Equipment
- Baking sheet
- skillet
- food processor
- Large pot
Ingredients
- 1 medium eggplant about 1 lb
- 1 cup basil leaves
- ½ cup grated Parmigiano Reggiano cheese
- 1 tbsp pine nuts
- 3 tbsp extra-virgin olive oil
- Salt and pepper to taste
- 1¼ cups diced pancetta
- 2 cups cherry tomatoes
- 1 package spaghetti
Instructions
- Preheat oven to 400°F. Roast eggplant until soft (40 min).
- Blend eggplant flesh, basil, parmesan, pine nuts, olive oil, salt, and pepper.
- Cook spaghetti, reserving ¼ cup pasta water.
- Sauté pancetta until crispy; set aside.
- Sauté tomatoes in pancetta fat; remove.
- Add purée, pancetta, and tomatoes to the skillet. Combine with spaghetti.
- Serve warm with extra parmesan and basil.
