Spaghetti Marinara with Homemade Vegan Pesto and Grilled Eggplants

Growing up as part of a big Italian family I enjoyed lots of different pastas and Italian dishes throughout my childhood. And still, a good bowl of pasta is one of my favorite comfort foods to cook. For the marinara sauce you only need a few simple and fresh ingredients. Good quality tomatoes and a generously amount of olive oil are key ingredients to make the sauce so flavorful. 

The Recipe

Spaghetti marinara with homemade vegan pesto and grilled eggplants

Ingredients

16 ounces / 454 g whole grain spaghetti

For the marinara sauce:

2 tablespoons extra virgin olive oil

3 garlic cloves, cut in halves

2 sage leaves

4 green olives, preferably marinated

4 black olives

4 dried tomatoes in olive oil

2 tablespoons fresh oregano leaves

1 can (28 ounces / 793 g) Italian whole peeled tomatoes

salt and crushed pepper to taste

For the basil pesto

2 ounces /55 g fresh basil

6-8 tablespoons extra virgin olive oil

1/4 cup / 40 g of pine nuts

1/4 cup / 40 g vegan parmesan cheese


1 eggplant

Instructions

1. In a large pan heat olive oil. Add garlic, herbs, olives and dried tomatoes and cook for about 5 minutes or until garlic is golden brown on medium heat. Add the tomatoes and let simmer for about 30 minutes on low heat. Puree the sauce with a blender and season with salt and pepper. 

2. For the eggplants heat some olive oil in a pan. Cut eggplant in slices and cook on both sides until golden brown. Season with salt.

3. In a large pan bring salted water to oil. Add spaghetti and cook until al dente (follow instructions on package).

4. Meanwhile prepare the pesto. Combine all ingredients and mix in a blender or food processor until smooth.

5. Combine spaghetti with the marinara sauce. Serve with eggplants, pesto and vegan parmesan cheese (optional).