Spaghetti Marinara Recipe
Roasted eggplant spread, marinated tomatoes with garlic & fresh basil
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Eggplant
Preheat your oven to 400°F (200°C). Slice the eggplant into 1-inch thick rounds and brush both sides with olive oil. Place on a baking sheet and roast for 25-30 minutes until tender and slightly browned.
- 2
Marinate the Tomatoes
While the eggplant is roasting, chop the tomatoes into chunks and place them in a bowl. Mince the garlic and add it to the tomatoes along with a drizzle of olive oil, salt, and black pepper. Tear the fresh basil leaves and add them to the mixture. Allow to marinate for at least 15 minutes.
- 3
Cook the Spaghetti
Bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the spaghetti.
- 4
Combine Ingredients
In a large serving bowl, combine the drained spaghetti, roasted eggplant, and marinated tomatoes. Toss gently to combine, adding reserved pasta water as needed to create a light sauce. Adjust seasoning with salt and pepper if needed.
- 5
Serve
Top with additional fresh basil if desired and serve immediately.