Eggplant Arrabbiata Sauce
Adapted from Dada Eats Cookbook
Ingredients
- 3 tbsp olive oil
- 1 red or yellow onion diced
- 6 garlic cloves chopped
- ¾ tsp red pepper flakes plus more to taste
- 1 tbsp tomato paste
- 1 small eggplant thinly sliced
- kosher salt and black pepper to taste
- 1 28 oz can crushed tomatoes
- ½ tsp dried oregano
- ⅓ cup fresh basil torn, plus more for garnish
- 4 servings pasta
Instructions
- Heat 1½ tbsp olive oil in a large dutch oven or skillet over medium heat. When the oil is hot, add the onions and fry them until translucent and starting to brown, 4-5 minutes. Add garlic and cook together for another 2-3 minutes, careful to keep garlic from burning. Add red pepper flakes and cook for 1 minute until fragrant. Add tomato paste and cook 1-2 minutes until the paste starts to deepen in color.
- Add the eggplant to the skillet nestled into the onion-tomato mixture. Season with salt, pepper, and drizzle with a bit of olive oil. Stir and cook until the eggplant is soft, cooked through, and slightly caramelized, about 15 minutes. The eggplant may seem to overwhelm the pan at first, but it will cook down. If the bottom of the pan starts to burn, use a splash of water to de-glaze the pan.
- Transfer skillet contents to a high-speed blender, food processor, or bowl with immersion blender at the ready. Blend until smooth and return to the skillet with a bit of olive oil. Add crushed tomatoes, bring sauce to a boil, then reduce it to a simmer.
- Add oregano and cook 15-20 minutes until the sauce has thickened and started to reduce. Season with salt, pepper, and red pepper flakes to taste. Add basil.
- While sauce is cooking, cook pasta according to package instructions. I usually cook only the pasta servings needed for the upcoming meal and save the leftover sauce for another night.
- Serve arrabbiata sauce with pasta and top with basil. I often serve with a protein like chickpea meatballs (pictured), fieldroast italian sausage, or sub chickpea pasta for regular pasta.
