Spicy Eggplant Sauce with Plain Spaghetti
Serving Size: Â 4-6
Ingredients:
1 lb. Pappardelle's Plain Spaghetti
1/4 cup Bella Sol California EVOO
1 lb. eggplant, diced
4 cloves garlic, minced
1/2 teaspoon red pepper flakes (more to taste)
2 tomatoes, diced
2 teaspoons fresh oregano (1 teaspoon dried)
Sea salt
Freshly ground black pepper
Instructions:Â
- Cook pasta in a pot of rapidly boiling salted water until al dente (about 8-10 minutes). Drain and rinse with warm water.
- While pasta is cooking, heat oil in a large non-stick skillet. Once oil is very warm, add eggplant, garlic and red pepper flakes. Stir frequently to prevent eggplant from sticking and cook for about 8 minutes. Stir in tomatoes and oregano and cook another 10 minutes until eggplant is thoroughly cooked. If sauce is too thick, add water. Season with salt and pepper.
- Serve sauce over individual plates of pasta.