Roasted Tomato and Eggplant Pasta
Bursting with rustic Mediterranean flavors, this Roasted Tomato and Eggplant Pasta is a quick and wholesome dish that's perfect for weeknight dinners or casual gatherings. Tender cherry tomatoes and hearty eggplant are roasted until caramelized and juicy, then tossed with garlic, fragrant dried herbs, and al dente pasta for a simple yet gourmet meal. A sprinkle of Parmesan cheese and fresh basil adds a finishing touch of creamy, herbaceous flavor. With the option to add a kick of red pepper flakes, this versatile recipe caters to every palate. Ready in under an hour, this vegetarian pasta is a delicious way to savor seasonal produce while keeping it comforting and satisfying.
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Recipe Information
Ingredients
- 12 oz Pasta (spaghetti, penne, or fusilli)
- 16 oz Cherry tomatoes
- 1 large Eggplant
- 4 cloves Garlic cloves
- 4 tbsp Olive oil
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.5 tsp Red pepper flakes (optional)
- 0.5 cup Parmesan cheese (grated)
- 0.25 cup Fresh basil leaves
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preheat your oven to 425°F (220°C).
Rinse the cherry tomatoes and place them on a large baking sheet.
Dice the eggplant into 1-inch cubes and add them to the baking sheet with the tomatoes.
Peel and mince the garlic cloves, then scatter them over the tomatoes and eggplant.
Drizzle 3 tablespoons of olive oil over the vegetables. Sprinkle with dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper.
Toss the vegetables with your hands to ensure they are evenly coated with oil and seasonings. Spread them out into an even layer.
Roast the vegetables in the preheated oven for 25–30 minutes, stirring halfway through, until the tomatoes are blistered and the eggplant is tender.
While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Once the vegetables are done roasting, transfer them to a large mixing bowl. Use a fork to lightly mash the roasted tomatoes, releasing their juices to create a sauce.
Add the cooked pasta to the bowl with the roasted vegetables. Drizzle in the remaining 1 tablespoon of olive oil and toss until the pasta is well coated. If the mixture seems too dry, add reserved pasta water a little at a time until desired consistency is reached.
Sprinkle in the grated Parmesan cheese and fresh basil leaves. Toss again to combine.
Serve the roasted tomato and eggplant pasta warm, garnished with additional Parmesan cheese and basil if desired.
Nutrition Facts
Calories |
1813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.3 g | 122% | |
| Saturated Fat | 31.1 g | 156% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 4967 mg | 216% | |
| Total Carbohydrate | 171.6 g | 62% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 38.3 g | ||
| Protein | 76.5 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1500 mg | 115% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2914 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
