Savory Eggplant and Fresh Tomato Pasta with Basil - Zest Plate
A light summer pasta featuring golden roasted eggplant and juicy tomatoes in a fresh sauce. Perfect vegetarian dinner ready in under an hour.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at zestplate.com.
Ingredients
- 1¾-2 pounds globe eggplant (about 2 medium), cut into 1-inch cubes
- 1 cup cherry tomatoes (any color or variety)
- 2 very ripe large tomatoes
- ½ medium onion, diced
- 4 garlic cloves, thinly sliced
- 12 ounces short tubular pasta (rigatoni, ziti, paccheri, or canneroni)
- 6 tablespoons extra-virgin olive oil, divided
- Kosher salt and freshly cracked black pepper
- ½ teaspoon crushed red pepper flakes (optional)
- ¼ cup chopped fresh basil leaves, plus more for serving
- Grated Parmesan cheese
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