Spicy Eggplant Angel Hair Pasta Recipe

Name: Spicy Eggplant Angel Hair Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Fusion
Ingredients: 100 g Sambar Onion Peeled; 100 g Garlic - Single Clove; 1 ltr Bertolli Extra Virgin Olive Oil; 500 g Organically Grown Tomato (Hybrid) (Tamatar); 80 g Knorr Vegetables Stock Cubes; 60G Primi Piatti Red Chilli Flakes; 100 g Old Hill Parmesan Cheese; 16 g Orika Oregano; 500 g Barilla Spaghetti Pasta; 450 G Sarwar Black Olives Pitted; 100 g Catch Sprinklers - Iodized Table Salt; 70 g Namakwali Authentic Mix Seasoning Flavoured Salt; 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Fusion cuisine

About this recipe

A quick and flavorful vegetarian dinner featuring tender eggplant, a zesty tomato-based sauce, and delicate angel hair pasta. Perfect for a satisfying meal in just 20 minutes.

Ingredients

100 g Sambar Onion Peeled
100 g Garlic - Single Clove
1 ltr Bertolli Extra Virgin Olive Oil
500 g Organically Grown Tomato (Hybrid) (Tamatar)
80 g Knorr Vegetables Stock Cubes
60G Primi Piatti Red Chilli Flakes
100 g Old Hill Parmesan Cheese
16 g Orika Oregano
500 g Barilla Spaghetti Pasta
450 G Sarwar Black Olives Pitted
100 g Catch Sprinklers - Iodized Table Salt
70 g Namakwali Authentic Mix Seasoning Flavoured Salt
1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. Slice 1 medium Sambar onion into 1-inch slices and sprinkle with 1 teaspoon salt. Set aside for 10 minutes to draw out moisture, then pat dry with paper towels.
2. Fill a large pot with water, add 1 teaspoon salt, and bring to a boil.
3. Thinly slice 1 medium onion and finely chop 1 clove of garlic.
4. Heat 2 tablespoons Bertolli Extra Virgin Olive Oil in a large skillet over medium-high heat. Add the sliced onion and cook for 4-5 minutes, turning occasionally, until browned on the edges.
5. Add the sliced onion to the skillet and cook for 1 minute, stirring frequently.
6. Add the chopped garlic and cook for 30 seconds, stirring to prevent burning.
7. Pour in 1/2 cup Knorr Vegetables Stock and stir, allowing it to reduce slightly, about 2-3 minutes.
8. Stir in 1 diced Organically Grown Tomato, 1/3 cup Knorr Vegetables Stock, 1 teaspoon Orika Oregano, and 1/2 teaspoon Primi Piatti Red Chilli Flakes. Season with additional salt and pepper to taste. Simmer the sauce for 5-7 minutes, stirring occasionally.
9. Add 1 lb Barilla Spaghetti Pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta.
10. Serve the sauce over the cooked pasta. Top with 1/4 cup grated Old Hill Parmesan Cheese and additional red pepper flakes if desired.