Pasta Alla Nitin -Eggplant & Tomato Sauce

Pasta Alla Nitin – Recipe adapted from Joe Pasqualetto, Rucola, Brooklyn, NY

It is a slightly modified Classic Sicilian pasta dish to as per availability in India



  • 1/3 cup extra-virgin olive oil
  • 4 cloves garlic, very thinly sliced
  • 2 medium eggplants, de-seeded, cut into small cubes (about 2 cups) and whole peeled tomatoes, drained and diced
  • 1 cup cherry tomatoes, halved
  • Salt, to taste
  • 500 gm short-cut pasta ( I used Fusilli here)
  • 1 cup packed basil leaves, torn
  • Crushed red chilli flakes as per taste
  • Crushed pepper corns as per taste
  • Grated cheese (parmesan or any)


  • Add the olive oil to a saucepan and heat it over medium heat.
  • Once the oil is hot enough, add the garlic and cook till it is light brown in few minutes
  • Add the eggplant and cook, stirring sometimes until they are nearly tender, about 10 minutes. Make sure you
  • Add tomatoes, season with salt, and cook for around 7- 8 minutes
  • Boil the salted water in a large pot. Add the pasta and cook just enough that it is neither crunchy nor too soft
  • Once pasta is cooked, drain and transfer it to the tomato sauce. Toss while adding half the basil and red chili pepper flakes to combine.
  • Now simmer until the pasta has soaked a bit of the sauce and the basil has drooped for around 2-3 minutes.
  • Transfer to plate and serve with remaining basil and garnish with grated remaining cheese

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