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Eggplant and Fresh Tomato Pasta
Prep Time
15
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
55
minutes
minutes
Servings
4
servings
Calories
550
A vibrant and flavorful pasta dish featuring roasted eggplant, fresh tomatoes, and basil, perfect for a quick and satisfying meal.
Ingredients
Vegetables
2
medium
globe eggplant
(about 2 medium, cut into 1-inch cubes)
6
tablespoons
extra-virgin olive oil
(divided)
1 1/2
cup
cherry tomatoes
(any color or variety)
2
large
ripe tomatoes
0.5
medium
onion
(diced)
4
cloves
garlic
(thinly sliced)
0.5
teaspoon
crushed red pepper flakes
(or more to taste, optional)
12
ounces
pasta
(such as rigatoni, ziti, paccheri, or short tubular shape)
0.25
cup
chopped fresh basil leaves
(plus more for serving)
Cheese
to taste
grated Parmesan cheese
(for serving)
Instructions
Preheat oven to 425ºF (220ºC). Roast cubed eggplant with 3 tbsp olive oil, salt, and pepper for 25-30 minutes until golden, tossing halfway.
Roast cherry tomatoes with 1 tbsp olive oil for 10-12 minutes until bursting. Grate or blend tomatoes into a pulp.
Cook onion in 2 tbsp olive oil until translucent, add garlic and chili flakes, cook 30 seconds. Add grated tomatoes, salt, and pepper; simmer 10-15 minutes.
Add roasted eggplant and cherry tomatoes to sauce, keep warm. Cook pasta until al dente, reserve 1 cup pasta water, then drain.
Combine pasta with sauce, add reserved water, cook 2-3 minutes until thickened. Stir in basil, adjust seasoning, and serve with cheese and basil.
Notes
Use fresh basil and good quality Parmesan for best flavor. Adjust chili flakes to taste for spice.
Calories:
550
kcal
Cost:
$15
Course:
Main Course
Cuisine:
Italian
Keyword:
Eggplant