Eggplant pasta
Adapted from SmittenKitchen- it was so good- had to write it down to remember it! (And I don't like 🍆!) Tastes like a fancy pesto sauce (and a better use of eggplant?)
1 medium eggplant, cut into 1-inch cubes
1 pint cherry tomatoes (or 2 cups large tomatoes, chopped)
3 cloves garlic, peeled 3 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
pinch of red pepper flakes
1 pound dried rigatoni pasta
1 cup fresh basil leaves, torn
3 tablespoons olive oil
1/2 cup grated Parmesan
Line a large baking sheet with parchment paper. In a large bowl combine the eggplant, tomatoes, garlic, 1 tablespoons olive oil, salt, pepper, and red pepper flakes (to taste). Spread the vegetables out in an even layer on the baking sheet.
Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.Heat oven to 400 degrees F.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but a full minute shy of done, about 8 to 10 minutes (depending on the brand you bought and gluten option). Drain pasta but reserve a cups or so of the cooking water.
Transfer the roasted vegetables to a food processor or blender. Add the torn basil leaves and 2 tablespoons olive oil. Blend until almost smooth.
Return the pasta to the cooking pot, pour sauce over it and a splash (about 1/3 cup) of cooking water and cook together, tossing so that the pasta is evenly coated, over medium-high heat for 1 to 2 minutes. Add more pasta cooking water, one ladleful at a time, as needed, if needed to loosen.
Transfer pasta and sauce to serving bowls; garnish with extra herbs, and parmesan or ricotta, and serve.
1 medium eggplant, cut into 1-inch cubes
1 pint cherry tomatoes (or 2 cups large tomatoes, chopped)
3 cloves garlic, peeled 3 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
pinch of red pepper flakes
1 pound dried rigatoni pasta
1 cup fresh basil leaves, torn
3 tablespoons olive oil
1/2 cup grated Parmesan
Line a large baking sheet with parchment paper. In a large bowl combine the eggplant, tomatoes, garlic, 1 tablespoons olive oil, salt, pepper, and red pepper flakes (to taste). Spread the vegetables out in an even layer on the baking sheet.
Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.Heat oven to 400 degrees F.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but a full minute shy of done, about 8 to 10 minutes (depending on the brand you bought and gluten option). Drain pasta but reserve a cups or so of the cooking water.
Transfer the roasted vegetables to a food processor or blender. Add the torn basil leaves and 2 tablespoons olive oil. Blend until almost smooth.
Return the pasta to the cooking pot, pour sauce over it and a splash (about 1/3 cup) of cooking water and cook together, tossing so that the pasta is evenly coated, over medium-high heat for 1 to 2 minutes. Add more pasta cooking water, one ladleful at a time, as needed, if needed to loosen.
Transfer pasta and sauce to serving bowls; garnish with extra herbs, and parmesan or ricotta, and serve.
Comments