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Spaghetti with Roasted Eggplant Purée

Spaghetti with Roasted Eggplant Purée Recipe

Discover how to make Spaghetti with Roasted Eggplant Purée, a creamy and rich pasta dish with roasted eggplant, basil, and savory pancetta. Perfect for cozy dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 4
Calories 500 kcal

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.

Video

Notes

For a richer sauce, add a few tablespoons of heavy cream.
Keyword chicken and sun-dried tomatoes pasta, Italian cuisine, pasta recipes, Spaghetti with Roasted Eggplant Purée