Looking for a delicious and easy pasta recipe to try? Look no further than this Eggplant and Fresh Tomato Pasta! Packed with flavor and simple to make, this dish is perfect for weeknight dinners or special occasions.
Why You’ll Love This Recipe?
- Great flavors: The combination of roasted eggplant, juicy tomatoes, and fragrant basil creates a mouthwatering dish.
- Quick prep time: With minimal ingredients and simple steps, this recipe comes together in no time.
- Perfect for meal prep: Make a big batch and enjoy leftovers for lunch or dinner throughout the week.
Ingredient Notes:
- Globe eggplant: Adds a meaty texture to the dish, can be substituted with Japanese eggplant.
- Olive oil: Enhances the flavors and helps roast the vegetables.
- Cherry tomatoes: Bursting with sweetness, any color or variety will work.
- Garlic: Adds a savory depth of flavor, use fresh cloves for the best taste.
- Pasta: Choose a short, tubular shape to hold the sauce well, like rigatoni or ziti.
- Parmesan cheese: Adds a salty kick, feel free to use a vegan alternative for a dairy-free option.
Step-by-Step Instructions:
- Preheat the oven and toss eggplant with olive oil, salt, and pepper. Roast until golden brown.
- In a large skillet, sauté onion and garlic until fragrant. Add tomatoes and red pepper flakes.
- Cook pasta according to package instructions and combine with the tomato mixture.
- Stir in roasted eggplant and basil, then serve with Parmesan cheese on top.
Helpful Tips:
- Don’t skimp on roasting the eggplant, it adds a rich, caramelized flavor to the dish.
- Use ripe, juicy tomatoes for the best sauce consistency.
- Save some pasta cooking water to loosen the sauce if needed.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Expert Tips for the Best Results:
- For extra depth of flavor, roast the tomatoes alongside the eggplant.
- Add a splash of balsamic vinegar to the tomato sauce for a tangy kick.
- Finish with a drizzle of high-quality olive oil before serving for a luxurious touch.
Serving Suggestions:
Pair this pasta with a simple green salad and a glass of red wine for a complete meal. Fresh bread and olive oil make a great appetizer.
Storage and Reheating Tips:
To reheat, place the pasta in a skillet with a splash of water and cover until warmed through. Avoid microwaving to prevent the pasta from becoming mushy.
Frequently Asked Questions:
- Can I use dried basil instead of fresh? Fresh basil is recommended for the best flavor, but dried basil can be used in a pinch.
- Can I add protein to this dish? Grilled chicken or shrimp would be a great addition to make this pasta a heartier meal.
- How can I make this dish gluten-free? Use your favorite gluten-free pasta to accommodate dietary needs.
Conclusion:
Now that you have the recipe for Eggplant and Fresh Tomato Pasta, give it a try and enjoy a delicious and satisfying meal. Don’t forget to share your feedback and tag us in your creations! Happy cooking!
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Eggplant and Fresh Tomato Pasta
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4–6 servings 1x
- Category: Main-course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Description
This Eggplant and Fresh Tomato Pasta is a delicious and hearty dish that combines tender eggplant, juicy tomatoes, and flavorful garlic, all tossed with pasta and topped with fresh basil and Parmesan cheese.
Ingredients
Scale
Main Ingredients:
- 1 3/4–2 pounds globe eggplant (about 2 medium) cut into 1-inch cubes
- 6 tablespoons extra-virgin olive oil, divided
- Kosher salt and freshly cracked black pepper
- 1 1/2 cup cherry tomatoes
- 2 very ripe large tomatoes
- 1/2 medium onion, diced
- 4 garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 12 ounces pasta such as rigatoni, ziti, paccheri, canneroni, or any short, tubular shape
- 1/4 cup chopped fresh basil leaves
- grated Parmesan cheese, for serving
Instructions
- Preheat oven: Preheat the oven to 425°F (220°C).
- Roast eggplant: Toss the eggplant with 4 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes.
- Make sauce: In a large skillet, heat the remaining olive oil and sauté the onion, garlic, and red pepper flakes. Add the cherry tomatoes and large tomatoes, cooking until they break down.
- Cook pasta: Cook the pasta according to package instructions.
- Combine: Toss the cooked pasta with the roasted eggplant, tomato sauce, and basil.
- Serve: Serve the pasta topped with Parmesan cheese and additional basil.
Notes
- You can add other vegetables like bell peppers or mushrooms for extra flavor.
- For a vegan version, skip the Parmesan cheese or use a dairy-free alternative.
- This dish is best served fresh but can be stored in the refrigerator for a few days.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 9 g
- Sodium: 450 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 5 mg