Spicy Eggplant Pasta

Ingredients

2 medium eggplants, diced into 1-inch cubes

¼ cup plus 2 tablespoons DeLallo Extra Virgin Olive Oil, divided

8 ounces DeLallo Tortiglioni Pasta or pasta of choice

2 cloves garlic, finely chopped or grated

up to 1 teaspoon crushed red pepper flakes

2 cups DeLallo Pomodoro Fresco Tomato-Basil Sauce

1 cup packed basil leaves, finely sliced

½ cup finely grated parmesan

kosher salt & ground black pepper, to season

Directions

Prep: Preheat the oven to 450 degrees F, ensuring one rack is positioned in the top third of the oven & a second rack is positioned in the lower third. Line 2 large baking sheets with parchment paper for easy clean up. Transfer the diced eggplant to the two prepared sheets. Drizzle ¼ cup of olive oil over top (about 2 tablespoons per baking sheet), then season well with kosher salt & ground black pepper. Toss to combine, then spread the eggplant into an even layer across both baking sheets.

Roast the eggplant: Transfer the eggplant to the oven, placing one baking sheet on the top rack & one baking sheet on the lower rack. Roast 25-30 minutes, rotating the baking sheets & switching the oven racks about halfway through, until the eggplant is tender & deeply browned. Remove from the oven & set aside.

Boil the pasta: Meanwhile, as the eggplant roasts, boil the pasta – I suggest boiling the water as soon as you place the eggplant in the oven. Bring a large pot of generously salted water to a boil. About 10 minutes before the eggplant is finished roasting, drop the pasta. Cook to al dente according to package directions, stirring occasionally to prevent sticking. Once cooked, carefully dip a liquid measuring cup into the pot to reserve about 1 cup of the starchy pasta water, & set aside. Carefully drain the pasta.

Heat the sauce: About 10 minutes before the eggplant is finished roasting, heat the tomato sauce. To a large skillet over medium heat, add the remaining 2 tablespoons olive oil, garlic, & crushed red pepper flakes. Cook, stirring often, until the garlic is golden & fragrant, about 2-3 minutes. Carefully pour in the tomato sauce, stirring well to combine with the garlic-infused oil. Reduce heat to low to maintain a gentle simmer.

Finish the spicy eggplant pasta: To the skillet with the warm tomato sauce, add the drained pasta & roasted eggplant, along with the thinly sliced basil & grated parmesan. Toss to combine well – the sauce should evenly coat the pasta & eggplant. Add in some of the reserved pasta water if the sauce needs to loosen up a little; add in an extra handful of parmesan if it needs to tighten up more. Cook 1-2 minutes longer, allowing the pasta to meld with the sauce, then remove from the heat.

Serve: Portion the spicy eggplant pasta into individual bowls, topping with additional grated parmesan or chopped fresh herbs as desired. Serve immediately. Enjoy!