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Burst Grape Tomato and Eggplant Pasta
Prep time: 15 minutes | Cook time: 30 minutes
Ingredients
12 ounces rigatoni or penne
1 medium eggplant (about 1 pound), cut into 3/4 inch cubes
1 pint grape tomatoes
4 tablespoons olive oil, divide
4 garlic cloves, thinly sliced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/2 cup fresh basil, torn
1/2 cup grated parmesan, plus more for serving
Preheat oven to 425 degrees. Toss the eggplant and tomatoes with 3 tablespoons of the olive oil, the salt, and the pepper. Spread on a large rimmed baking sheet in a single layer.
Roast for 25 to 30 minutes, until the tomatoes have burst and the eggplant is golden and caramelized.
While the vegetables roast, cook the pasta in salted water until al dente. Reserve 1/2 cup of the pasta water, then drain.
In a large pan, warm the remaining 1 tablespoon of olive oil over medium heat. Add the garlic and red pepper flakes and cook for 1 minute, until fragrant.
Add the pasta, roasted vegetables, and a splash of pasta water. Toss until a light sauce forms, adding more pasta water as needed.
Stir in the parmesan and basil. Serve warm with extra parmesan on top.
