Bucatini with Roasted Eggplant and Cherry Tomato Sauce
User Reviews
5
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Prep Time
40 mins
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Cook Time
30 mins
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Total Time
1 hr 10 mins
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Servings
6 servings
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Calories
527 kcal
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Course
Main Course
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Cuisine
Italian
Bucatini with Roasted Eggplant and Cherry Tomato Sauce
Description
This recipe begins by salting diced eggplant and letting it rest to remove bitterness, then rinsing and drying before roasting with olive oil and pepper until browned and tender. Meanwhile, a cherry tomato sauce is developed by sautéing garlic in olive oil, adding cherry tomatoes, salt, pepper, and red pepper flakes if desired. The tomatoes cook until blistered and softened, releasing juices to form a chunky sauce. Fresh basil and oregano are added toward the end for herbal brightness.
The roasted eggplant is folded into the sauce, which is then tossed with cooked bucatini pasta, combining the smoky, creamy vegetable flavor with the vibrant tomato base. Ricotta salata sprinkled on top adds a salty, slightly tangy finish, enhancing the dish's complexity.
Preparation notes mention peeling tougher eggplant varieties before roasting if you prefer a softer texture, and suggest leaving the sauce chunky. For a smoother texture, the sauce can be pureed or passed through a food mill. Reserving extra pasta water is recommended to adjust sauce consistency if pureed.
Ingredients
- 1-1/2 pounds eggplant cut into 3/4- to 1-inch dice
- 1/2 cup olive oil plus additional for serving, plus 2 tablespoons
- 3 large garlic chopped, cloves
- 2 pounds cherry tomato
- 1/2 teaspoon red pepper flakes optional, crushed
- 1/2 cup basil leaves torn, fresh
- 1 tablespoon oregano roughly chopped, fresh leaves
- 1 pound bucatini pasta or your favorite pasta
- ricotta salata cheese for serving
- salt kosher salt and freshly-ground
- black pepper kosher salt and freshly-ground
Instructions
Roast the Eggplant
- Preheat oven to 425 degrees F. Toss eggplant cubes and 1 tablespoon kosher salt in a colander set inside of a bowl. Let stand for 30 minutes. Discard any liquid in the bowl, rinse eggplant cubes, and dry well.
- On a large baking sheet (line with foil for easy cleanup), toss together eggplant, 2 tablespoons olive oil, and a few grinds of black pepper. Roast for 20 minutes. Flip eggplant cubes, and continue roasting for 10-15 minutes more, until eggplant is tender and browned.
Make the Cherry Tomato Sauce
- While eggplant is cooking, heat 1/2 cup olive oil in a large skillet over medium-high heat. Add garlic and sauté for 30 seconds, until fragrant. Add cherry tomatoes, 1/2 teaspoon salt, and a few grinds of black pepper. Cook until tomato skins begin to blister, pressing down on the tomatoes with the black of a wooden spoon to help them burst and release their juices. Add the crushed red pepper flakes, if using.
- Lower heat and simmer until tomatoes are soft and the sauce is thickened, about 15 minutes.**
- Stir in roasted eggplant, basil, and oregano. Season to taste with salt and pepper.
Serve
- Cook bucatini to "al-dente" in a pot of salted, boiling water. Reserve 1 cup of the pasta cooking water and drain pasta in a colander. Add pasta to the sauce skillet and toss to combine over medium heat. Add reserved pasta cooking water, as needed, to bring the sauce to a consistency that coats the pasta.
- Serve in warm bowls, with a drizzle of extra-virgin olive oil, and grated ricotta salata on the top.
Notes
- Peel tougher-skinned eggplants before roasting for a more tender sauce texture; skins on small varieties usually soften well.
- If you prefer a smoother sauce without tomato skins and seeds, puree or pass the sauce through a food mill before finishing.
- Reserve extra pasta water when cooking bucatini to adjust sauce consistency if needed, especially with pureed sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 527 kcal
% Daily Value*
| Calories | 527kcal | 26% |
| Carbohydrates | 65g | 22% |
| Protein | 11g | 22% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Sodium | 25mg | 1% |
| Potassium | 601mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 915IU | 18% |
| Vitamin C | 35.8mg | 40% |
| Calcium | 53mg | 5% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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