If you’re craving a flavorful, plant-based pasta dish that packs a spicy kick, this Spicy Eggplant Penne with Garlic & Tomatoes is the perfect choice! With tender eggplant, juicy tomatoes, and a hint of heat from chili oil and flakes, this gluten-free recipe is a comforting yet vibrant meal that’s simple to prepare. Ideal for a cozy dinner, this dish brings together wholesome ingredients and bold flavors, making it a delightful option for those seeking a plant-forward twist on classic pasta. Get ready to enjoy a bowl full of deliciousness that serves up comfort and spice in every bite!
Recipe
Serves 4
2 eggplants (aubergines)
10.6 oz. (300g) gluten free penne
2 tbsp. chili oil
4 cloves garlic, sliced
1x 14 oz. (400g) can plum tomatoes, with juices
chili flakes, to taste
How to Prepare
Halve the eggplants and blanch in boiling water for 5 minutes. Remove and chop into 1-inch (3cm) chunks.
In the same water, cook the pasta according to package instructions.
Heat chili oil in a large pan. Add eggplants, salt, and pepper, and fry on high heat, stirring regularly.
Add garlic and cook for 2 minutes. Pour in tomatoes, breaking them up, and stir in chili flakes. Simmer until the pasta is ready.
Drain pasta, reserving some cooking water. Toss pasta with the sauce, adding cooking water as needed. Serve.
Variation
If you’d like to add some protein to this Spicy Eggplant Penne with Garlic & Tomatoes, grilled or sautéed chicken makes a fantastic addition! Simply season two chicken breasts with salt, pepper, and a pinch of chili flakes, then cook them in a pan over medium heat until golden and cooked through (about 6-7 minutes per side). Slice the chicken into bite-sized pieces and toss them into the pasta sauce along with the tomatoes. This variation adds a hearty, protein-packed twist while keeping the dish flavorful and satisfying. Enjoy!
