Description
This Eggplant and Fresh Tomato Pasta is a vibrant, summer-inspired dish featuring tender cubes of eggplant sautéed with fresh tomatoes, garlic, and aromatic basil. The combination creates a luscious, rustic sauce that clings beautifully to short, tubular pasta shapes like rigatoni or ziti. Finished with a sprinkle of Parmesan cheese, it’s a comforting vegetarian meal full of fresh, bold flavors and rich textures perfect for a satisfying weeknight dinner or a casual gathering.
Ingredients
Scale
Vegetables and Herbs
- 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, chopped
- 1/2 medium onion, diced
- 4 garlic cloves, thinly sliced
- 1/4 cup chopped fresh basil leaves, plus more for serving
Pantry and Seasonings
- 6 tablespoons extra-virgin olive oil, divided
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 1/2 teaspoon crushed red pepper flakes, or more to taste (optional)
Pasta and Cheese
- 12 ounces pasta such as rigatoni, ziti, paccheri, canneroni, or any short, tubular shape
- Grated Parmesan cheese, for serving
Instructions
- Prepare the eggplant: Heat 4 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add the cubed eggplant in a single layer, seasoning with a pinch of kosher salt and freshly cracked black pepper. Cook, stirring occasionally, until the eggplant is golden brown and tender, about 10-12 minutes. Remove the eggplant from the skillet and set aside.
- Sauté the aromatics and tomatoes: In the same skillet, add the remaining 2 tablespoons of olive oil. Add the diced onion and cook over medium heat until translucent, about 3-4 minutes. Stir in the sliced garlic and crushed red pepper flakes (if using) and cook for another 1 minute until fragrant. Add the cherry tomatoes and chopped large tomatoes, seasoning with salt and pepper. Cook until the tomatoes soften and begin to break down, about 7-10 minutes, stirring occasionally.
- Combine eggplant and sauce: Return the cooked eggplant to the skillet with the tomato mixture. Stir to combine and let the flavors meld together on low heat for another 3-5 minutes. Adjust seasoning with more salt or pepper if needed.
- Cook the pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta cooking water.
- Toss pasta with sauce: Add the cooked pasta to the skillet with the eggplant and tomato sauce. Toss everything together gently, adding reserved pasta water as needed to loosen and coat the pasta evenly.
- Add basil and serve: Stir in the chopped fresh basil leaves until just wilted. Serve the pasta hot, garnished with additional fresh basil and a generous sprinkle of grated Parmesan cheese.
Notes
- For a spicier kick, increase the crushed red pepper flakes to your taste.
- You can substitute Parmesan with Pecorino Romano for a sharper flavor.
- If eggplant is very bitter, you can salt the cubes and let them sit for 30 minutes before rinsing and cooking to reduce bitterness.
- This dish pairs well with a crisp green salad and crusty bread.
- Leftovers keep well refrigerated for up to 2 days and reheat nicely in a skillet with a splash of water or olive oil.
Keywords: eggplant pasta, fresh tomato pasta, vegetarian pasta, summer pasta recipe, easy Italian pasta