Vegetarian Amatriciana Pasta

Give your pasta night a flavorful plant-based twist with this Vegetarian Amatriciana Pasta, a delicious homage to the classic Italian recipe. This vibrant dish features roasted eggplant as the star, offering a smoky, meaty texture that perfectly complements the zesty tomato sauce. Aromatic garlic, a touch of red chili flakes, and fresh basil elevate the sauce, while grated Pecorino Romano cheese adds a savory finish. With its simple preparation of al dente spaghetti tossed in rich, slow-simmered flavors, this vegetarian pasta recipe is a hearty crowd-pleaser that comes together in just 50 minutes. Perfect for weeknight dinners or cozy gatherings, this comforting and satisfying meal will quickly become a household favorite.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams spaghetti
• 1 large eggplant
• 4 tablespoons olive oil
• 1 medium, finely chopped onion
• 2 minced garlic cloves
• 0.5 teaspoon red chili flakes
• 800 grams canned crushed tomatoes
• 100 grams, grated pecorino romano cheese
• 0 to taste salt
• 0 to taste black pepper
• 8 leaves, torn fresh basil

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Cut the eggplant into small cubes, about 1 cm in size. Toss them with 2 tablespoons of olive oil and a pinch of salt. Spread them on a baking sheet lined with parchment paper.

Step 3

Roast the eggplant cubes in the oven for 20-25 minutes, or until they are golden brown and tender, stirring halfway through. Remove from the oven and set aside.

Step 4

While the eggplant is roasting, bring a large pot of salted water to a boil for the pasta.

Step 5

In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for 5 minutes, until translucent.

Step 6

Add the minced garlic and red chili flakes to the skillet, and sauté for another 1-2 minutes until the garlic is fragrant.

Step 7

Pour in the canned crushed tomatoes. Season with salt and black pepper to taste. Let the sauce simmer over low heat for 10-15 minutes, stirring occasionally.

Step 8

Once the water is boiling, cook the spaghetti according to the package instructions until al dente.

Step 9

Drain the spaghetti, reserving about a cup of the pasta water.

Step 10

Add the roasted eggplant to the tomato sauce, and mix well to combine. If needed, use reserved pasta water to achieve the desired sauce consistency.

Step 11

Toss the cooked spaghetti into the skillet with the sauce, ensuring all the pasta is well coated.

Step 12

Remove from heat and mix in half of the grated pecorino romano cheese.

Step 13

Serve immediately, garnished with the remaining pecorino cheese and fresh basil leaves.

Nutrition Facts

Serving size	(2124.6g)

Amount per serving	% Daily Value*
Calories	1974.2

Total Fat 95.1g	0%
Saturated Fat 31.3g	0%
Polyunsaturated Fat 5.8g
Cholesterol 89.3mg	0%
Sodium 5739.9mg	0%
Total Carbohydrate 230.2g	0%
Dietary Fiber 42.9g	0%
Total Sugars 66.9g
Protein 74.5g	0%

Vitamin D 0IU	0%
Calcium 1434.8mg	0%
Iron 16.4mg	0%
Potassium 4646.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.3%

Protein: 14.4%

Carbs: 44.4%