Description
A refined weeknight main featuring smoky, caramelized eggplant tossed with al dente pasta and a bright lemon-herb sauce.
Ingredients
Scale
- 12 oz (340 g) pasta (rigatoni, penne, or bucatini), cooked to al dente
- 1 large globe eggplant (about 1 lb / 450 g), cut into 1-inch cubes (salted and patted dry)
- 4 tbsp extra-virgin olive oil, divided
- 3 cloves garlic, thinly sliced
- 1 pint cherry tomatoes, halved
- 1/4 tsp red pepper flakes (adjust to taste)
- Zest and juice of 1 lemon (strained if preferred)
- 1/3 cup freshly grated Parmigiano-Reggiano (or Pecorino Romano)
- 1/4 cup fresh basil leaves, finely chiffonade
- 2 tbsp toasted pine nuts (optional, for crunch)
- Sea salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Toss cubed eggplant with 2 tbsp olive oil and a generous pinch of salt, then spread in a single layer on a rimmed baking sheet. Roast until deeply browned and tender, about 25–30 minutes, shaking tray halfway through.
- While the eggplant roasts, bring a large pot of salted water to a rolling boil and cook pasta 1–2 minutes shy of package instructions. Reserve 1 cup of starchy pasta water, then drain pasta.
- In a wide skillet over medium heat, warm the remaining 2 tbsp olive oil. Add sliced garlic and red pepper flakes; sauté until fragrant, about 1 minute. Deglaze with a splash of reserved pasta water.
- Add halved cherry tomatoes to the skillet and cook until blistered and juices are released, about 4–6 minutes.
- Fold roasted eggplant into tomato mixture. Gently stir to combine.
- Add drained pasta, 1/3 cup reserved pasta water, and lemon zest. Toss vigorously until evenly coated.
- Finish with lemon juice, grated cheese, chopped basil, and freshly ground black pepper. Adjust seasoning to taste.
- Serve immediately with additional toppings of toasted pine nuts and extra cheese if desired.
Notes
To store, cool pasta to room temperature, transfer to an airtight container and refrigerate for up to 3 days. Reheat gently to maintain texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg