Dreamy Spaghetti with Aubergine and Heirloom Tomato Sauce
This delightful spaghetti dish combines the rich, savory flavors of tender, golden-brown aubergine with the sweetness of sun-ripened heirloom tomatoes. Inspired by traditional Pasta Puttanesca, this recipe eschews any fish elements, making it a hearty vegetarian option that’s perfect for gatherings or a cozy dinner at home. With the kick of dried chilies, briny olives, and zesty capers, this sauce is vibrant and satisfying. Enjoy topped with fresh basil and freshly grated Parmesan cheese for an elevating finish. You'll be amazed at how quickly this dish becomes a favorite at any table!
6-8
Servings
N/A
Calories
15
Ingredients
Ingredients
aubergines
500 g (cut into cubes)
salt
to taste (for sprinkling on aubergine)
olive oil
as needed (for shallow frying)
extra virgin olive oil
4 tablespoons (for cooking sauce)
garlic cloves
4 (finely chopped)
dried red chilies
2 small (crumbled (or 2 teaspoons chili flakes))
black olives
1 cup (stoned and chopped)
capers
2 tablespoons (uncooked)
large fresh tomatoes
1 kg (skinned and chopped)
tomato puree
2 tablespoons (uncooked)
fresh oregano
1 sprig (or 2 tablespoons fresh basil leaves)
black pepper
to taste (freshly ground)
spaghetti
500 g (uncooked)
fresh basil leaves
as needed (for garnish)
Parmesan cheese
to serve (grated)
Instructions
1
Start by cutting the aubergines into 1-inch cubes and sprinkle them generously with salt. Let them sit for about 15-20 minutes to draw out excess moisture and bitterness.
2
Once the time is up, rinse the aubergine cubes under cold water, then pat them dry with a clean kitchen towel.
3
In a large frying pan, heat enough olive oil over medium heat for shallow frying. Add the aubergine cubes in batches and fry them until they are golden brown and crispy on all sides. Remove and drain on paper towels. Set aside.
4
In a separate large pot, heat 4 tablespoons of extra virgin olive oil over medium heat. Add the finely chopped garlic and crumbled red chilies (or chili flakes) to the pan. Cook for about one minute, stirring frequently, just until the garlic begins to turn golden.
5
Next, stir in the chopped black olives, capers, skinned and chopped tomatoes, and tomato puree. Add fresh oregano or basil for a fragrant touch. Season with salt and pepper to taste.
6
Cover the pan and allow the sauce to simmer on low heat for 30-35 minutes, stirring occasionally, until the tomatoes are cooked through and the sauce has thickened beautifully.
7
Once the sauce is ready, gently fold in the fried aubergine cubes and then remove the pan from the heat.
8
While the sauce is cooking, boil a large pot of salted water and cook the spaghetti according to the package instructions until al dente.
9
Drain the cooked spaghetti and add it directly into the pot with the sauce. Toss everything together until the pasta is well coated with the rich sauce.
10
Serve immediately, garnished with fresh basil leaves and accompanied by grated Parmesan cheese for an extra touch of flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Dreamy Spaghetti with Aubergine and Heirloom Tomato Sauce?
It is a hearty vegetarian pasta dish featuring golden-brown fried aubergine and sweet heirloom tomatoes, inspired by Pasta Puttanesca.
How many servings does this recipe provide?
This recipe is designed to yield 6 to 8 servings.
Why should I salt the aubergine cubes before cooking?
Salting the aubergine cubes for 15-20 minutes draws out excess moisture and removes potential bitterness.
How long should the aubergine sit with salt?
The aubergine should sit for about 15 to 20 minutes to properly draw out moisture.
Do I need to rinse the aubergine after salting?
Yes, you should rinse the cubes under cold water and pat them dry with a clean towel after the salting process.
What type of tomatoes are best for this sauce?
Sun-ripened heirloom tomatoes are recommended for their superior sweetness and flavor.
Is this spaghetti recipe vegetarian?
Yes, this dish is a hearty vegetarian option that excludes fish elements like anchovies.
Can I make this recipe vegan?
To make it vegan, simply omit the Parmesan cheese garnish or replace it with a plant-based alternative.
What is the first step in preparing the sauce?
The first step is heating extra virgin olive oil and cooking finely chopped garlic and crumbled red chilies for about one minute.
How long does the tomato sauce need to simmer?
The sauce should simmer on low heat for 30 to 35 minutes until the tomatoes are cooked and the sauce has thickened.
When do I add the fried aubergine to the sauce?
The fried aubergine cubes should be gently folded into the sauce once the sauce is fully cooked and removed from the heat.
How much spaghetti do I need?
The recipe calls for 500 grams of uncooked spaghetti.
What can I use if I don't have fresh red chilies?
You can substitute the 2 small dried red chilies with 2 teaspoons of dried chili flakes.
What is the purpose of adding tomato puree?
Tomato puree is used to add depth of flavor and help the sauce reach a beautiful, thick consistency.
How should I cook the spaghetti?
Boil the spaghetti in a large pot of salted water until it is al dente, according to the package instructions.
Which herbs are recommended for the sauce?
You can use a sprig of fresh oregano or 2 tablespoons of fresh basil leaves for a fragrant touch.
How many garlic cloves are required?
The recipe requires 4 garlic cloves, finely chopped.
What kind of olives are used in this dish?
The recipe calls for 1 cup of stoned and chopped black olives.
How much extra virgin olive oil is needed for the sauce base?
You will need 4 tablespoons of extra virgin olive oil for the sauce.
What is the recommended garnish?
The dish is best served garnished with fresh basil leaves and freshly grated Parmesan cheese.
Should the aubergines be fried all at once?
It is best to fry the aubergine cubes in batches to ensure they become golden brown and crispy on all sides.
How many capers are included?
The recipe uses 2 tablespoons of uncooked capers.
Do I need to skin the heirloom tomatoes?
Yes, the tomatoes should be skinned and chopped before being added to the simmering sauce.
How much aubergine is needed for 6-8 people?
You will need 500 grams of aubergine for this recipe.
Is the sauce spicy?
The sauce has a vibrant kick from the 2 dried red chilies or chili flakes, but you can adjust this to your preference.
Can I use olive oil for both frying and the sauce?
The recipe suggests olive oil for shallow frying and extra virgin olive oil specifically for the flavor base of the sauce.
Should the sauce be covered while simmering?
Yes, cover the pan while the sauce simmers on low heat to retain moisture and develop flavors.
When do I toss the pasta with the sauce?
Drain the cooked spaghetti and add it directly into the pot with the sauce, tossing until well coated before serving.
What kind of cheese is served with this dish?
Grated Parmesan cheese is recommended to accompany the finished pasta.
What inspired this recipe?
This recipe is inspired by traditional Pasta Puttanesca, but adapted to be vegetarian by excluding fish.