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Roasted Tomato Pasta with Eggplant and Zucchini

17/11/2023

I can guide you step by step in the preparation of a delicious Roasted Tomato Pasta with Eggplant and Zucchini. This dish combines the sweetness of roasted tomatoes with the Mediterranean flavors of eggplant and zucchini excellently.

Ingredients

  • 400 g of pasta of your choice (penne, rigatoni, spaghetti)
  • 500 g of ripe tomatoes (preferably vine variety)
  • 1 medium-sized eggplant
  • 2 medium zucchinis
  • 2 cloves of garlic
  • Extra virgin olive oil
  • Salt and pepper to taste
  • A handful of fresh basil
  • Grated Parmesan cheese (optional)
  • 1 teaspoon of sugar (optional, to balance the acidity of the tomatoes)

Preparation

  1. Preheat the oven to 200 °C. Wash and cut the tomatoes in half, arrange them in a baking dish with the skin facing down. Add the whole garlic cloves and a drizzle of oil, season with a little salt and pepper. If you like, sprinkle a pinch of sugar on the tomatoes to reduce their acidity.

  2. Place the tomatoes in the oven and roast them for about 25-30 minutes, until they start to caramelize slightly.

  3. Meanwhile, wash the eggplant and zucchini and cut them into cubes. Place them in another baking dish, season with oil, salt, and pepper, and mix well. You can add them to the same oven with the tomatoes and roast them for about 20 minutes, or until they are tender and slightly golden.

  4. Bring a large pot of salted water to a boil and cook the pasta according to package instructions, until al dente.

  5. Once the tomatoes are nicely roasted, remove the garlic and blend the tomatoes to obtain a smooth sauce (use an immersion blender or a regular blender).

  6. Drain the pasta and reserve a cup of the pasta cooking water.

  7. In a large skillet, combine the pasta with the roasted tomato sauce, add the roasted eggplant and zucchini, and a bit of the pasta cooking water to reach the desired consistency. Cook everything for a few minutes, stirring well.

  8. Turn off the heat, add the hand-torn fresh basil, and Parmesan cheese to taste.

Fun Fact

Roasting tomatoes, eggplants, and zucchinis concentrates the flavors and gives a sweet and intense note to the dish. This technique is widely used in Italian cooking to prepare sauces and side dishes. Moreover, the addition of fresh basil and a sprinkle of Parmesan at the end of cooking is the final touch that enhances the flavor and aroma of the dish.

Roasted Tomato Pasta with Eggplant and Zucchini