Description
A simple and flavorful one pot pasta dish featuring tender aubergine, ripe tomatoes, garlic, and fresh basil, cooked together for an easy and delicious meal.
Ingredients
1 medium aubergine (about 300g), diced into 1-inch cubes
3 cloves garlic, minced
400 grams cherry tomatoes, halved
300 grams dried spaghetti
4 cups vegetable broth
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon red chili flakes
Salt, to taste
Freshly ground black pepper, to taste
15 grams fresh basil leaves, roughly chopped
30 grams grated Parmesan cheese (optional, for serving)
Instructions
Heat the olive oil in a large deep skillet or pot over medium heat.
Add the diced aubergine and sauté for 5 minutes, stirring occasionally, until it starts to soften.
Add the minced garlic and cook for 1 minute until fragrant.
Add the halved cherry tomatoes, dried oregano, red chili flakes, salt, and pepper. Stir to combine and cook for 2 minutes.
Add the dried spaghetti to the pot, then pour in the vegetable broth, making sure the pasta is mostly submerged.
Bring the mixture to a boil, then reduce the heat to medium-low and simmer uncovered.
Cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
Remove the pot from heat and stir in the fresh basil leaves.
Serve immediately, topped with grated Parmesan cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes