Eggplant and Fresh Tomato Pasta

Recipe from sandravalvassori.com

Roasting the Vegetables

Notes: Use two sheet pans if needed to ensure the eggplant is in a single layer for even roasting.

Ingredients

1 3/4-2 pounds globe eggplant, cut into 1-inch cubes

4 tablespoons extra-virgin olive oil, divided

Kosher salt and freshly cracked black pepper

1 1/2 cup cherry tomatoes

Instructions

Preheat oven to 425ºF.

Place cubed eggplant on a large, rimmed sheet pan, drizzle with 3 tablespoons of olive oil, toss, and spread in an even layer. Season with salt and pepper to taste.

Roast for 25–30 minutes until golden, tossing halfway through.

About 15 minutes before the eggplant has finished roasting, place cherry tomatoes on a small sheet pan and drizzle with 1 tablespoon of olive oil.

Roast until just starting to burst, about 10-12 minutes. Set aside.

Making the Tomato Sauce

Cooking the Pasta

Notes: The pasta will finish cooking in the sauce, so undercook it slightly. Generously salting the water is key for a flavorful final dish. The starchy pasta water is essential for creating a cohesive sauce.

Ingredients

12 ounces pasta such as rigatoni, ziti, or paccheri

Kosher salt

Instructions

While the vegetables roast, 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.

Before draining, reserve at least 1 cup of the starchy pasta water.

Drain the pasta.

Combining the Pasta and Sauce

Notes: The roasted eggplant cubes will break down and absorb the pasta water, helping to create a creamy sauce.

Ingredients

1/4 cup chopped fresh basil leaves

Instructions

Add the roasted eggplant and cherry tomatoes to the skillet with the tomato sauce.

Add the cooked pasta along with 1/2 cup of the reserved pasta water to the skillet. Increase heat to medium.

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 pasta water as needed.

Remove from heat, add the chopped basil, and taste to adjust seasoning with more salt and/or pepper if needed.

Serving

Ingredients

extra-virgin olive oil, for drizzling

chopped fresh basil leaves, for serving

grated Parmesan cheese, for serving

Instructions

Serve the pasta immediately, drizzled with a little more olive oil.

Garnish with additional chopped basil and a generous dusting of Parmesan cheese.