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Spicy Eggplant Sauce with Chipotle Pepper Fettuccine

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Serving Size: 
4-6
Ingredients: 
  • 1 lb. Pappardelle’s Chipotle Pepper Fettuccine
  • 1/4 cup Bella Sol California Extra Virgin Olive Oil
  • 1 lb. eggplant, diced
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (more to taste)
  • 2 tomatoes, diced
  • 2 teaspoons fresh oregano (1 teaspoon dried)
  • Sea salt
  • Freshly ground black pepper
Instructions: 
  1. Cook pasta in a pot of rapidly boiling salted water until al dente (about 8-10 minutes). Drain and rinse with warm water.
  2. While pasta is cooking, heat oil in a large non-stick skillet. Once oil is very warm, add eggplant, garlic and red pepper flakes. Stir frequently to prevent eggplant from sticking and cook for about 8 minutes. Stir in tomatoes and oregano and cook another 10 minutes until eggplant is thoroughly cooked. If sauce is too thick, add water. Season with salt and pepper.
  3. Serve sauce over individual plates of pasta.

From This Recipe

$8.00 | 1 lb. package
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