(serves 2-3)
Features: penne, ziti, rigati
Ingredients:
- 14 oz penne, ziti, or rigati pasta
- 1 eggplant, ½” diced
- 2 pints cherry tomatoes
- 8 garlic cloves, smushed
- ¼ c. Extra Virgin Olive Oil
- ½ teaspoon red pepper flakes + more for skillet (to taste)
- ½ c. basil, chopped
- Kosher salt to taste
Step 1: Preheat oven to 425F. In a cast iron skillet add dices eggplant, garlic, olive oil, red pepper, and salt. Toss to combine.
Step 2: Roast for 25-35 minutes until eggplant is tender and the tomatoes burst. While vegetables are cooking, prepare the pasta of your choice to al dente.
Step 3: Drain pasta, reserving up to 1 cup of pasta water.
Step 4: Add cooked pasta to the skillet. Pour in pasta water reserve to create a thicker sauce and season to taste. Add basil, stirring to combine.
Step 5: Serve immediately. Buon Appetito!
