When the day has been long and the kitchen calls for something fuss-free, this one pot pasta with aubergine steps in like an old friend. It’s the kind of dish that fills the room with the scent of garlic and simmered tomatoes, wrapping you in a cozy hug before you even take a bite.
I remember the first time I made this—juggling a few distractions, I almost forgot the pasta was cooking right there with the sauce. The aubergine softened beautifully, soaking up every nuance of the garlic and herbs while the kitchen filled with that warm, familiar aroma. There was a brief moment of panic when I thought I’d overcooked the pasta, but stirring it revealed a perfect bite: tender but firm, the sauce clinging lovingly to each piece. It reminded me that sometimes, the simplest meals carry the richest comfort—even if I wasn’t exactly on the clock.
- It’s all in one pot, which means fewer dishes but a full-flavored meal.
- The aubergine adds a hearty texture without overwhelming the pasta.
- There’s a gentle kick from chili flakes, but you can dial that up or down depending on your mood.
- It’s simple—and that’s kind of the point. No complicated steps, just satisfying results.
If you’re worried about the aubergine soaking up too much oil or getting mushy, don’t be. The balance here is just right, and the final sprinkle of Parmesan melts into a creamy finish that ties everything together.
PrintOne Pot Pasta with Aubergine
A delicious and easy one pot pasta dish featuring tender aubergine cooked with tomatoes and garlic, perfect for a quick and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
2 tablespoons olive oil
1 medium aubergine (about 300 grams), diced into 1-inch cubes
3 cloves garlic, minced
1 medium onion, finely chopped
400 grams canned diced tomatoes
400 grams dried pasta (penne or rigatoni)
4 cups vegetable broth
1 teaspoon dried oregano
1/2 teaspoon red chili flakes
Salt, to taste
Black pepper, to taste
50 grams grated Parmesan cheese
Fresh basil leaves, for garnish
Instructions
Heat the olive oil in a large pot or deep skillet over medium heat.
Add the diced aubergine and cook, stirring occasionally, for 5-7 minutes until softened and lightly browned.
Add the minced garlic and chopped onion to the pot and cook for 2-3 minutes until fragrant and translucent.
Pour in the canned diced tomatoes, vegetable broth, dried oregano, and red chili flakes. Stir to combine.
Add the dried pasta to the pot and stir to ensure the pasta is submerged in the liquid.
Bring the mixture to a boil, then reduce the heat to medium-low and simmer uncovered for 12-15 minutes, stirring occasionally, until the pasta is cooked and the sauce has thickened.
Season with salt and black pepper to taste.
Remove the pot from heat and stir in the grated Parmesan cheese until melted and combined.
Serve the pasta hot, garnished with fresh basil leaves.
Using a heavy-bottomed pot makes this dish feel foolproof—no need to watch it like a hawk, just an occasional stir and you’re set. I like to serve it with a crisp green salad or some crusty bread to mop up the sauce, but honestly, it’s satisfying on its own. Sometimes I toss in a handful of spinach right before finishing, or swap the pasta shape if I’m feeling adventurous, though I haven’t tested all combinations thoroughly.
FAQ
Can I use fresh tomatoes instead of canned? You could, but it might take a bit longer for the sauce to develop. Canned diced tomatoes keep the flavor consistent and the cooking time shorter.
Is this dish suitable for vegans? Just skip the Parmesan or use a plant-based alternative, and it works wonderfully.
How spicy is it? The chili flakes add a gentle warmth, but you can leave them out or add more depending on your taste.
Ready to bring this cozy dinner to your table? Give it a try and see how easy comfort food can be.