Spaghettini with Eggplant

Spaghettini alle Melanzane

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Giuliano Hazan's Thirty Minute Pasta

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

  • About

Eggplant and tomatoes seem made for each other, and this is an easy sauce that I particularly like to serve with spaghettini. A word of caution, however: when using spaghettini its essential to use a premium brand, or the pasta may break up when you toss it with the sauce. If a high-quality pasta is not available, use spaghetti instead.

Ingredients

  • 1 medium yellow onion
  • 4 tablespoons extra-virgin olive oil
  • 1 medium clove

Method

  1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
  2. Peel the onion and thinly slice it crosswise. Put it with 3 tablespoons of the olive oil in a 12-inch skillet over medium-high heat and sauté until the onion turns a ri