Eggplant and Fresh Tomato Pasta (Print)
Al dente pasta tossed with roasted eggplant, fresh tomatoes, and aromatic basil for a light, vibrant summer meal.
# Ingredients:
→ Main Ingredients
01 -
1¾-2 pounds globe eggplant (about 2 medium), cut into 1-inch cubes
02 -
1 cup cherry tomatoes (any color or variety)
03 -
2 very ripe large tomatoes
04 -
½ medium onion, diced
05 -
4 garlic cloves, thinly sliced
06 -
12 ounces short tubular pasta (rigatoni, ziti, paccheri, or canneroni)
→ Seasonings & Aromatics
07 -
6 tablespoons extra-virgin olive oil, divided
08 -
Kosher salt and freshly cracked black pepper
09 -
½ teaspoon crushed red pepper flakes (optional)
10 -
¼ cup chopped fresh basil leaves, plus more for serving
→ For Serving
11 -
Grated Parmesan cheese
# Directions:
01 -
Preheat oven to 425ºF. Place cubed eggplant on a large, rimmed sheet pan and drizzle with 3 tablespoons olive oil. Toss, and spread the eggplant in an even layer (use two sheet pans, if needed). Season with salt and pepper to taste and roast for 25-30 minutes until golden, tossing halfway through.
02 -
About 15 minutes before the eggplant has finished roasting, place cherry tomatoes on a small sheet pan and drizzle with 1 tablespoon olive oil. Roast until just starting to burst, about 10-12 minutes. Set aside.
03 -
Cut a thin piece off the bottom of each large tomato—the side opposite the stem. Starting at the cut end, grate each tomato on the largest holes of your box grater into a medium mixing bowl. Stop grating just before you reach the skin. Set aside. (Alternatively, you can roughly chop the tomatoes and blend just a few seconds until smooth but still pulpy.)
04 -
In a large skillet or frying pan, heat remaining 2 tablespoons olive oil over medium heat. Cook the onion until slightly soft and translucent, about 3-4 minutes. Add the garlic and chili flakes, if using; cook for 30 more seconds.
05 -
Add the grated tomatoes to the onion mixture and season with 1 teaspoon salt and ½ teaspoon pepper. Bring to a simmer and cook until tomatoes have thickened slightly, about 10-15 minutes.
06 -
Once the eggplant is ready, add it to the skillet along with the roasted cherry tomatoes. Reduce heat to very low while you cook the pasta.
07 -
Bring a large pot of salted water to a boil. Cook the pasta until very al dente, about 2 minutes less than the package instructs. Save 1 cup of pasta water and drain the rest.
08 -
Add the cooked pasta along with ½ cup of pasta water to the skillet and increase heat to medium. It will seem like a lot of pasta water but the eggplant will soak most of it up. Let it gently bubble away, stirring often until the sauce has thickened and the pasta is perfectly cooked, about 2-3 minutes. If the sauce looks dry, add more splashes of water, as needed. Remove from heat and add the chopped basil. Taste, and add more salt and/or pepper, if needed.
09 -
Serve pasta drizzled with a little more olive oil, chopped basil, and a generous dusting of cheese.
# Notes:
01 -
Undercook the pasta by 2-3 minutes from package instructions as it will finish cooking in the sauce
02 -
Generously salt the pasta water (about 2 tablespoons of Diamond Crystal Kosher salt for a large pot)
03 -
Reserve pasta water before draining as it's essential for creating the perfect sauce consistency
04 -
For a time-saving option, substitute store-bought marinara sauce for fresh tomatoes (still include roasted cherry tomatoes)
05 -
Components can be prepared one day in advance and stored separately in the refrigerator