Description
A vibrant and comforting Eggplant and Fresh Tomato Pasta that combines tender cubes of roasted eggplant with a fresh tomato sauce made from cherry and ripe large tomatoes, garlic, and herbs. This dish is finished with fresh basil and grated Parmesan, creating a perfect balance of rich flavors and textures for a satisfying Italian-inspired meal.
Ingredients
Scale
Vegetables
- 1 3/4–2 pounds globe eggplant (about 2 medium), cut into 1-inch cubes
- 1 1/2 cup cherry tomatoes (any color or variety)
- 2 very ripe large tomatoes
- 1/2 medium onion, diced
- 4 garlic cloves, thinly sliced
Pantry
- 6 tablespoons extra-virgin olive oil, divided
- Kosher salt and freshly cracked black pepper, to taste
- 1/2 teaspoon crushed red pepper flakes, or more to taste (optional)
- 12 ounces pasta such as rigatoni, ziti, paccheri, canneroni, or any short, tubular shape
Herbs & Cheese
- 1/4 cup chopped fresh basil leaves, plus more for serving
- Grated Parmesan cheese, for serving
Instructions
- Prepare the eggplant: Preheat your oven to 425°F (220°C). Toss the 1 3/4-2 pounds of eggplant cubes with 3 tablespoons of the extra-virgin olive oil, kosher salt, and freshly cracked black pepper. Spread them out in a single layer on a baking sheet and roast for about 25-30 minutes, or until the eggplant is tender and beautifully caramelized, stirring halfway through for even cooking.
- Cook the pasta: While the eggplant is roasting, bring a large pot of salted water to a boil. Add the 12 ounces of pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water before draining the pasta.
- Make the tomato sauce: In a large skillet, heat the remaining 3 tablespoons of olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the thinly sliced garlic and crushed red pepper flakes (if using), cooking for an additional 1-2 minutes until fragrant but not browned.
- Add fresh tomatoes: Chop the 2 very ripe large tomatoes roughly. Add them along with the cherry tomatoes to the skillet. Cook for about 8-10 minutes, stirring occasionally, until the tomatoes break down and form a chunky sauce. Season with kosher salt and freshly cracked black pepper to taste.
- Combine pasta and eggplant: Add the roasted eggplant to the tomato sauce, gently stirring to combine. Add the cooked pasta directly into the skillet and toss everything together. Use the reserved pasta water a little at a time to loosen the sauce if it seems too thick.
- Finish the dish: Remove the skillet from heat and stir in the chopped fresh basil leaves. Adjust seasoning with salt and pepper if needed.
- Serve: Plate the pasta and garnish with extra fresh basil and grated Parmesan cheese. Serve immediately for the best flavor and texture.
Notes
- You can substitute the globe eggplant with Japanese or fairytale eggplants, but cooking times may vary slightly.
- Using a combination of cherry and vine-ripened tomatoes provides a nice balance of sweetness and acidity.
- If you prefer a spicier pasta, increase the crushed red pepper flakes to your taste.
- To make this dish vegan, omit the Parmesan cheese or substitute with a plant-based alternative.
- Reserve pasta water is key to helping the sauce adhere to the pasta beautifully.
Keywords: eggplant pasta, fresh tomato sauce, roasted eggplant, vegetarian Italian recipe, easy pasta dinner