Spaghetti With Roasted Eggplant And Cherry Tomatoes Recipes

ROASTED EGGPLANT AND TOMATO PASTA

Steps:

• Heat oven to 450 degrees. Spread out eggplant cubes and peppers on a rimmed baking sheet. Toss with 3 tablespoons oil and season well with salt. Roast, turning everything, until eggplant and peppers are very soft and deeply golden brown, 30 to 40 minutes.
• Meanwhile, cook pasta in well-salted boiling water until about 1 minute shy of al dente. Drain.
• Using the large holes of a box grater, grate tomatoes over a large skillet so the pulp falls into the skillet. To do this, hold on to the curved side of the tomato in your hand and slide the cut, flat side across the holes. Stop grating just before you reach the skin.
• Add the garlic, red pepper flakes and 1 tablespoon olive oil to the pan with the tomatoes and bring to a simmer. Simmer until tomato pulp is reduced by half, then season to taste with salt.
• Add the pasta, capers and butter, if using, to the pan with the tomatoes and bring to a simmer, tossing until butter melts and pasta finishes cooking, about 1 minute. Turn off the heat and toss in eggplant and cheese, if using.
• Serve pasta drizzled with a little more oil and the herbs.

SPAGHETTI WITH BURST CHERRY TOMATOES

Steps:

• Heat the oven to 400 degrees. Put the cherry tomatoes, 1 tablespoon of the olive oil, a big pinch of salt, and the sugar in a large bowl and toss to coat the tomatoes well. Line a rimmed baking sheet with a piece of parchment paper or aluminum foil. Pour the tomatoes onto the baking sheet, place them in the oven, and roast for 25 to 35 minutes, or until they collapse and their skins begin to char. Remove the tomatoes from the oven and let them cool slightly. Carefully lift the paper and pour the tomatoes and all their roasting juices back into the bowl.
• Bring a large pot of water to a boil over high heat. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the garlic and red chile flakes and sauté for about 1 minute.
• Add the roasted tomatoes with their juices and the oregano. Use a spoon to break up the tomatoes and cook until they are heated through. When the water is rolling, add a big pinch of salt, drop in the spaghetti, and stir. Cook the pasta according to the package instructions for al dente. Remove and reserve some of the pasta cooking water, then drain the pasta.
• Add the pasta and about 1 tablespoon of the reserved cooking water to the tomato sauce. Stir and toss to thoroughly coat the spaghetti. Add a tablespoon or so of the remaining pasta water if the sauce is too dry or thick; drizzle with olive oil and season with salt and pepper to taste.
• Turn the pasta into a serving bowl or individual bowls and pass the cheese, if using, at the table.

SPAGHETTI WITH ROASTED EGGPLANT AND CHERRY TOMATOES

Steps:

• First, make the tomato sauce: Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 7 to 10 minutes until the vegetables are soft but not browned. Add the tomatoes, crushing them in your hand to break them up. Add the basil and season with salt and pepper. Cook until the sauce is reduced and thickened, about 10 minutes.
• Preheat the oven to 425 degrees F.
• Cut the eggplants crosswise into 1/2-inch-thick rounds and put them in a large bowl. Add the garlic, salt, and pepper, and drizzle generously with olive oil. Toss to coat, drizzling in more oil if you needed. Arrange the slices in a single layer on a baking sheet and roast 20 minutes until eggplants are very tender.
• While the eggplants are roasting, bring a large pot of salted water to a boil for the pasta. About 5 minutes before the eggplants are done, drop the pasta into the boiling water and cook until al dente, 6 to 8 minutes. Drain. Bring the tomato sauce to a simmer and pour it into a large pasta bowl. Add the drained spaghetti and stir to coat with the sauce. Fold in the eggplants and the cherry tomatoes. Add the cheese and basil, and another drizzle of oil, and toss gently. Serve immediately and pass extra cheese at the table.

SPAGHETTI WITH ROASTED EGGPLANT AND CHERRY TOMATOES

Steps:

• Make the tomato sauce:.
• Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 7-10 minutes until the vegetables are soft but not browned. Add the tomatoes, crushing them in your hand to break them up. Add the basil and sugar, if using and season with salt and pepper.
• Cook until the sauce is reduced and thickened, about 10 minutes.
• Preheat the oven to 425 degrees F.
• Cut the eggplants crosswise into 1/2" thick rounds and put them in a large bowl. Add the garlic, salt, and pepper, and drizzle liberally with olive oil. Toss to coat, drizzling in more oil if you needed. Arrange the slices in a single layer on a baking sheet and roast 20 minutes until eggplants are very tender.
• While the eggplants are roasting, bring a large pot of salted water to a boil for pasta. About 5 minutes before the eggplants are done, drop the pasta into the boiling water and cook until al dente, 6-8 minutes. Drain. Bring the tomato sauce to a simmer and pour it into a large pasta bowl.
• Add the drained spaghetti and stir to coat with the sauce. Fold in the eggplants and the cherry tomatoes. Add the cheese, basil and red pepper flakes and another drizzle of oil, and toss gently.
• Serve immediately and pass extra cheese at the table. Enjoy!