Description
Enjoy this comforting Roasted Eggplant Pasta recipe that combines vibrant flavors and satisfying textures for an unforgettable meal.
Ingredients
Scale
- 12 ounces pasta (Choose any short tubular shape for the best texture to hold the sauce.)
- 1 3/4–2 pounds globe eggplant (Cut into 1-inch cubes for even roasting.)
- 6 tablespoons extra-virgin olive oil (Divided between roasting and sautéing.)
- Kosher salt (Essential for seasoning.)
- freshly cracked black pepper (Essential for seasoning.)
- 1/2 medium onion (Diced to add sweetness.)
- 4 cloves garlic (Thinly sliced.)
- 1/2 teaspoon crushed red pepper flakes (Optional for heat.)
- 1 1/2 cups cherry tomatoes (Roasting adds sweetness.)
- 2 very ripe large tomatoes (Grated for sauce.)
- 1/4 cup chopped fresh basil leaves (Adds a bright note.)
- Grated Parmesan cheese (For serving.)
Instructions
- Preheat your oven to 425ºF.
- Place cubed eggplant on a large, rimmed sheet pan. Drizzle with 3 tablespoons of olive oil, toss to coat, and spread evenly. Season with salt and pepper. Roast for 25-30 minutes until golden.
- About 15 minutes before the eggplant is done, add cherry tomatoes to a small sheet pan and drizzle with 1 tablespoon of olive oil. Roast until they just start to burst, about 10-12 minutes.
- Grate the ripe large tomatoes into a medium mixing bowl until just short of the skin.
- In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until soft, about 3-4 minutes. Stir in the sliced garlic and chili flakes; cook for 30 more seconds.
- Add the grated tomatoes to the onion mixture and season with 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a simmer and let it thicken slightly, about 10-15 minutes.
- Once the eggplant is roasted, gently fold it into the skillet along with the roasted cherry tomatoes. Reduce heat to very low to keep everything warm.
- In a large pot, bring salted water to a boil. Cook the pasta until very al dente, about 2 minutes less than package instructions. Save 1 cup pasta water before draining.
- Add the cooked pasta and 1/2 cup of reserved pasta water to the skillet. Increase heat to medium, stirring gently until the sauce thickens and pasta cooks perfectly, about 2-3 minutes. Adjust with more pasta water if needed. Stir in chopped basil.
- Plate up your pasta, drizzling with extra olive oil, sprinkling with chopped basil and a generous dusting of grated Parmesan cheese on top.
Notes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Roasting and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 10 mg
Keywords: Roasted Eggplant Pasta