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A skillet of pasta topped with eggplant sauce.
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4.37 from 11 votes

Pasta with Eggplant Sauce

This Pasta with Eggplant sauce gets an extra savory boost from a secret ingredient - anchovies!
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Total Cost: $6.27 recipe / $1.05 serving
Servings: 6 (2oz. pasta each)
Calories: 335.77kcal
Author: Beth Moncel

Ingredients

  • 2 Tbsp olive oil $0.32
  • 2 cloves garlic $0.16
  • 1 yellow onion $0.52
  • 1 tsp anchovy paste or 3 anchovy filets, $0.17
  • 1 eggplant (about 1 lb.), $1.23
  • 2 15oz. cans diced tomatoes or crushed, $1.18
  • 2 Tbsp tomato paste $0.11
  • 1 tsp dried basil $0.10
  • 1 tsp sugar $0.02
  • 1 pinch red pepper flakes crushed (optional), $0.03
  • black pepper freshly cracked (10-15 cranks of a mill), $0.05
  • 1/2 tsp salt or to taste, $0.02
  • 12 oz. pasta $1.49
  • 1 handful fresh parsley chopped (optional), $0.25
  • 6 Tbsp grated Parmesan $0.62

Instructions

  • Dice the onion and mince the garlic. Sauté the onion, garlic, and anchovy paste with olive oil in a large skillet or pot over medium heat until the onion is soft and transparent (about 5 minutes).
  • Meanwhile, cut the eggplant into small, 1/2 inch cubes. Once the onions have softened, add the eggplant and continue to sauté until the eggplant is dark and soft (about 10 minutes).
  • Once the eggplant is soft, add the diced tomatoes, tomato paste, basil, sugar, crushed red pepper, and freshly cracked pepper. Stir well to combine, place a lid on top, and allow the skillet to come up to simmer. Once it reaches a simmer, turn the heat down to low and allow it to simmer for 20 minutes.
  • While the skillet is simmering, cook the pasta according to the package directions (boil 7-10 minutes, or until al dente).
  • After the skillet has simmered for at least 20 minutes (it can simmer longer if needed), add salt to taste. Begin with 1/4 tsp and add more until it reaches the desired level of saltiness. I used 1/2 tsp total.
  • Drain the pasta, then return it to the pot with the heat turned off. Add the eggplant sauce and toss to coat. Top each serving with about 1 Tbsp of grated Parmesan and a sprinkle of fresh parsley.

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Nutrition

Serving: 1Serving | Calories: 335.77kcal | Carbohydrates: 57.5g | Protein: 11.57g | Fat: 7.52g | Sodium: 552.6mg | Fiber: 7.67g