main dishes sardinian

Pasta with Eggplant and Pecorino

A quick Sardinian-style pasta with eggplant, tomato, basil, olive oil, and grated pecorino.

Vegetarian Nut-Free
Back to Recipes More Recipes
Prep 10 min
Cook 25 min
Total 35 min
Servings 2
Difficulty Easy

Ingredients

Pasta

Sauce

Finish

Cooking

Seasoning

Need a different yield?

Open this recipe in the scaler to adjust servings and turn the ingredients into a grouped shopping list.

Scale this recipe

Instructions

  1. Dice the eggplant. Saute it in olive oil with a little salt and pepper until browned and tender.

  2. In a wide pan, warm a little oil with the garlic until fragrant. Add the peeled tomatoes, crush them, salt lightly, and remove the garlic.

  3. Simmer the tomato sauce for about 15 minutes, then add the eggplant and basil.

  4. Cook the pasta in salted water until al dente. Reserve a cup of cooking water.

  5. Toss the pasta in the sauce for 2 to 3 minutes. Turn the heat low, add a splash of pasta water and the grated pecorino, and mix until coated.

  6. Serve hot with basil and a final thread of olive oil.

Storage & Meal Prep

Best eaten immediately. Leftovers keep for 2 days but the pasta will soften.

Variations

  • With Malloreddus: Use malloreddus instead of pennette for a more Sardinian pasta shape.
  • With Ricotta Salata: Use grated ricotta salata instead of pecorino for a drier, sharper finish.
  • Spicy Version: Add a pinch of red pepper flakes with the tomato sauce.

FAQ

Should I fry the eggplant?

No. I use a quick saute in olive oil, which is enough for small cubes.

Can I use canned tomatoes?

Yes. A 400 g can of peeled tomatoes works well here.

When should I add the pecorino?

Add it off the heat or over very low heat with a splash of pasta water so it coats the pasta instead of clumping.

Interactive Nutrition Map

2 Servings

Customize Ingredients

Cheese
Pecorino Romano
60 g
Vegetables
Canned Tomatoes (Crushed/Diced)
400 g
Eggplant (Raw)
500 g
Garlic
3 g
Grains & Bread
Dried Pasta (Small)
180 g
Oils & Fats
Extra Virgin Olive Oil
41 g
Herbs & Spices
Fresh Basil
192 g
Black Pepper
0.5 g

Per Serving

781kcalCalories
30gProtein
101gCarbs
31gFat
16gFiber
Sodium
639mg28% DV
Potassium
1903mg40% DV
Calcium
639mg49% DV
Iron
7.7mg43% DV
Magnesium
194mg46% DV
Vitamin C
59.7mg66% DV
Vitamin A
360µg40% DV
Vitamin K
432.6µg361% DV
Folate
162µg41% DV
Dried Pasta (Small)
Canned Tomatoes (Crushed/Diced)
Eggplant (Raw)
Pecorino Romano
Garlic
Fresh Basil
Extra Virgin Olive Oil
Black Pepper
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Pasta with Eggplant and Pecorino belongs on the Sardinian home table. I build it around short pasta, canned peeled tomatoes, and eggplant.

I dice the eggplant. I saute it in olive oil with a little salt and pepper until browned and tender. In a wide pan, warm a little oil with the garlic until fragrant. I add the peeled tomatoes, crush them, salt lightly, and remove the garlic.

I toss the pasta in the sauce for 2 to 3 minutes. I turn the heat low, add a splash of pasta water and the grated pecorino, and mix until coated. I serve hot with basil and a final thread of olive oil.

Part of: Sardinian Pasta Recipes

Related: The Sardinian Kitchen | Sardinian Ingredients Guide