Eggplant and Fresh Tomato Pasta

Recipe from sandravalvassori.com

Roasting the Vegetables

Notes: Roasting the eggplant and cherry tomatoes brings out their sweetness and adds a smoky depth to the dish.

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, to taste

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 and 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 the cherry tomatoes are just starting to burst, about 10-12 minutes, then set aside.

Preparing the Fresh Tomato Sauce

Cooking the Pasta

Notes: Remember to undercook the pasta slightly as it will finish cooking in the sauce.

Ingredients

12 ounces pasta such as rigatoni, ziti, or paccheri

Salt for pasta water

Instructions

Bring a large pot of generously salted water to a boil.

Cook the pasta until very al dente, about 2 minutes less than the package instructs.

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

Drain the rest of the water from the pasta.

Combining and Serving

Notes: This is where all the components come together to create the final dish.

Ingredients

1/2 cup reserved pasta water (plus more as needed)

1/4 cup chopped fresh basil leaves, plus more for serving

grated Parmesan cheese, for serving

extra-virgin olive oil, for drizzling

Instructions

Add the roasted eggplant and cherry tomatoes to the skillet with the tomato sauce. Reduce heat to very low.

Add the cooked pasta to the skillet along with 1/2 cup of the reserved pasta water. 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 and stir in the chopped basil. Taste and add more salt and/or pepper if needed.

Serve the pasta drizzled with a little more olive oil, extra chopped basil, and a generous dusting of Parmesan cheese.