Description

This Roasted Eggplant Pasta is a celebration of late-summer produce. A light, and bright-tasting eggplant-tomato sauce cloaks al dente pasta to make the most delicious vegetarian meal.

Ingredients

Scale

1 3/4–2 pounds globe eggplant, cut into 1-inch cubes
6 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly cracked black pepper
1 1/2 cup cherry tomatoes
2 very ripe large tomatoes
1/2 medium onion, diced
4 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes (optional)
12 ounces short tubular pasta (such as rigatoni or ziti)
1/4 cup chopped fresh basil leaves, plus more for serving
grated microbial-rennet Parmesan cheese, for serving

Instructions

Step: Preheat oven to 425ºF. Place cubed eggplant on a large, rimmed sheet pan and drizzle with 3 tablespoons olive oil. Toss, spread in an even layer, season with salt and pepper, and roast for 25-30 minutes until golden, tossing halfway through.
Step: About 15 minutes before the eggplant is finished, place cherry tomatoes on a small sheet pan, drizzle with 1 tablespoon olive oil, and roast until just starting to burst, about 10-12 minutes. Set aside.
Step: While vegetables roast, grate the large tomatoes using the largest holes of a box grater into a bowl, stopping before the skin. Alternatively, roughly chop and blend until pulpy.
Step: In a large skillet, heat 2 tablespoons olive oil over medium heat. Cook onion until translucent (3-4 minutes), then add garlic and chili flakes; cook for 30 more seconds.
Step: Add grated tomatoes to the skillet, season with 1 teaspoon salt and 1/2 teaspoon pepper, and simmer until thickened, about 10-15 minutes.
Step: Once eggplant is ready, add it and the roasted cherry tomatoes to the skillet. Reduce heat to very low.
Step: Boil a large pot of salted water. Cook pasta until very al dente (about 2 minutes less than package instructions). Save 1 cup of pasta water and drain the rest.
Step: Add cooked pasta and 1/2 cup pasta water to the skillet. Increase heat to medium and stir often for 2-3 minutes until sauce thickens and pasta is perfectly cooked. Add more pasta water if needed.
Step: Remove from heat and stir in chopped basil. Taste and adjust salt and pepper. Serve drizzled with olive oil and dusted with cheese.

Notes

Undercook the pasta by 2-3 minutes as it finishes cooking in the sauce. Generously salt the pasta water for flavor. Save starchy pasta water to ensure the sauce isn’t too dry. For a shortcut, store-bought marinara can replace fresh tomatoes, but keep the roasted cherry tomatoes for freshness.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Roasting
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 580 kcal
Sugar: 11 g
Sodium: 840 mg
Fat: 27 g
Saturated Fat: 6 g
Unsaturated Fat: 21 g
Trans Fat: 0 g
Carbohydrates: 64 g
Fiber: 9 g
Protein: 17 g
Cholesterol: 22 mg

Keywords: roasted eggplant pasta, vegetarian pasta, summer recipes, Pasta alla Norma riff, fresh tomato sauce