Spaghetti with Smoky Eggplant Sauce

Name: Spaghetti with Smoky Eggplant Sauce
Ingredients: 2 cups baba ghanoush (16 ounces); 2 tablespoons extra-virgin olive oil; 1/4 cup fresh lemon juice; One 15-ounce can chickpeas, rinsed and drained; 3 scallions, thinly sliced; 1 pound spaghetti; Kosher salt; Pepper; Salted toasted sunflower seeds, for garnish

9 ingredients

5 steps

Ingredients

2 cups baba ghanoush (16 ounces)
2 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
One 15-ounce can chickpeas, rinsed and drained
3 scallions, thinly sliced
1 pound spaghetti
Kosher salt
Pepper
Salted toasted sunflower seeds, for garnish

Directions

1

In a large bowl, mix the baba ghanoush with the olive oil, lemon juice, chickpeas and scallions.
2

In a large pot of salted boiling water, cook the spaghetti until al dente.
3

Drain, reserving 1 cup of the pasta cooking water.
4

Add the spaghetti and the reserved pasta water to the sauce, season generously with salt and pepper and toss to coat.
5

Sprinkle with sunflower seeds and serve.