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Eggplant and Fresh Tomato Pasta Recipe

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★★★★★

4.9 from 103 reviews

This Eggplant and Fresh Tomato Pasta is a vibrant and flavorful dish combining tender roasted eggplant cubes with fresh cherry and large tomatoes, sautéed onions, garlic, and a hint of crushed red pepper flakes. Tossed with al dente rigatoni and fresh basil, finished with grated Parmesan, this pasta offers a perfect harmony of smoky, sweet, and savory notes for a satisfying and rustic Italian-inspired meal.

Ingredients

Scale

Vegetables

  • 1 3/4–2 pounds globe eggplant (about 2 medium), cut into 1-inch cubes
  • 1 1/2 cups cherry tomatoes (any color or variety)
  • 2 very ripe large tomatoes, diced
  • 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
  • 1/4 cup chopped fresh basil leaves, plus more for serving
  • Grated Parmesan cheese, for serving

Instructions

  1. Prepare the Eggplant: Preheat your oven to 425°F (220°C). Toss the cubed eggplant with half of the olive oil, sprinkling with kosher salt and freshly cracked black pepper. Spread the eggplant cubes on a baking sheet in a single layer and roast for about 25-30 minutes, turning halfway through, until golden and tender.
  2. Sauté Aromatics: While the eggplant roasts, heat the remaining 3 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Then add the thinly sliced garlic and crushed red pepper flakes (if using), cooking for another 1-2 minutes until fragrant but not browned.
  3. Add Tomatoes: Stir in the cherry tomatoes and diced large tomatoes, cooking down for about 10 minutes until they soften and release their juices to create a chunky sauce. Season with salt and pepper to taste.
  4. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta of your choice and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water then drain the pasta.
  5. Combine and Finish: Add the roasted eggplant and cooked pasta to the skillet with the tomato sauce. Toss gently to combine, adding reserved pasta water as needed to loosen the sauce. Stir in the chopped fresh basil leaves, adjusting salt and pepper if needed.
  6. Serve: Plate the pasta and garnish generously with additional fresh basil and grated Parmesan cheese. Enjoy warm for a comforting meal.

Notes

  • For a spicier kick, increase the amount of crushed red pepper flakes.
  • Use any short tubular pasta shape such as rigatoni or ziti for best sauce coating.
  • If you prefer a smoother sauce, you can lightly mash some of the cooked tomatoes with a spoon during cooking.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely.
  • To make this dish vegan, omit the Parmesan cheese or substitute with a vegan cheese alternative.

Keywords: eggplant pasta, fresh tomato pasta, roasted eggplant recipe, Italian vegetarian pasta, summer pasta recipe

Find it online: https://busyrecipe.com/eggplant-and-fresh-tomato-pasta-recipe/