Imagine twirling your fork into a plate of luxurious, silky pappardelle, coated with a velvety cream of roasted eggplant and red pepper that whispers stories of sun-drenched Italian kitchens. This isn't just another pasta dish—it's a culinary journey that transforms simple vegetables into a masterpiece that will make your taste buds dance with joy. Whether you're a seasoned home chef or a curious food lover, this recipe promises to transport you straight to the heart of Italian cuisine with its rich, creamy texture and vibrant flavors.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 300g pappardelle pasta
- 1 eggplant
- 1 red bell pepper
- 2 cloves garlic
- Olive oil
- Salt
- Pepper
- Parmesan cheese
Instructions
- Wash the eggplant and red bell pepper thoroughly. Cut the eggplant into small cubes, removing the stem and any green parts. Slice the red bell pepper into thin strips.
- Heat a generous amount of olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, being careful not to burn it.
- Add the eggplant cubes to the skillet, stirring frequently. Cook for about 10-12 minutes until the eggplant becomes soft and golden brown.
- Add the sliced red bell pepper to the skillet. Continue cooking for an additional 5-7 minutes until the peppers are tender and slightly caramelized.
- Season the vegetable mixture with salt and freshly ground black pepper to taste. Reduce heat to low and let the vegetables continue to soften.
- Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions, typically 8-10 minutes, until al dente.
- While the pasta is cooking, transfer the vegetable mixture to a food processor or blender. Pulse until you create a smooth, creamy sauce.
- Drain the pasta, reserving a small cup of pasta cooking water. Return the pasta to the pot and add the eggplant and pepper cream sauce.
- Gently toss the pasta with the sauce, adding a little reserved pasta water if needed to achieve a silky, smooth consistency.
- Plate the pasta and generously sprinkle freshly grated Parmesan cheese on top. Serve immediately while hot.
Tips
- Choose fresh, firm eggplants and bell peppers for the best flavor and texture.
- Don't rush the vegetable cooking process—slow caramelization develops deeper, more complex flavors.
- Reserve some pasta water before draining; its starchy consistency helps create a smoother sauce.
- Use a high-quality extra virgin olive oil for enhanced taste.
- Grate Parmesan cheese fresh for the most intense flavor.
- For a creamier sauce, you can add a splash of heavy cream or a small amount of ricotta cheese.
- Serve immediately to enjoy the pasta at its peak temperature and texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 12g
Fat: 14g
Saturated Fat: g
Cholesterol: 15mg
