A rich, velvety and thick eggplant-tomato sauce with garlic and basil served over penne pasta.
1 large eggplant, unpeeled, cut into 1-inch cubes
2 pounds cherry tomatoes
1 medium onion, peeled and quartered
6 garlic cloves, peeled
3+ tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1 pound penne pasta
1/4 cup fresh basil, roughly chopped
No nutrition information available
Preheat the oven to 400 degrees F.
Place the eggplant, cherry tomatoes, onion and garlic on a baking sheet. Season with the salt, pepper and red pepper flakes. Drizzle with olive oil and toss well to coat all ingredients. Spread the vegetables in an even layer. Roast in the oven until the vegetables are tender, about 35-40 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook al dente, stirring occasionally. Drain and set aside.
Transfer the roasted vegetables to a food processor along with the basil. Purée the vegetables while simultaneously adding three tablespoons of olive oil.
Transfer the sauce to a large serving bowl. Add the pasta and toss. Top with grated Parmigiano-Reggiano. Serve immediately.