Recipes

Roasted Eggplant and Roasted Tomato Sauce Pasta

To celebrate, we’ve put together a simple yet delicious pasta dish with a super easy sauce made from roasted eggplant and roasted tomatoes. The...

Ingredients

Serves: 4

10.5 oz Italian eggplants (about 1 medium)
6 “Red Torch” tomatoes (or 6 large cherry tomatoes)
2 garlic cloves
1 tablespoon dried oregano
Salt, to taste
1 teaspoon freshly ground black pepper
2 tablespoons Vignoli IGP Puglia Extra Virgin Olive Oil, plus more for finishing
2 fresh basil leaves plus additional for finishing
11 oz penne pasta made with semolina
Freshly grated PDO Parmigiano Reggiano cheese (aged 24 months), to taste

300 grams Italian eggplants (about 1 medium)
6 “Red Torch” tomatoes (or 6 large cherry tomatoes)
2 garlic cloves
1 tablespoon dried oregano
Salt, to taste
1 teaspoon freshly ground black pepper
2 tablespoons Vignoli IGP Puglia Extra Virgin Olive Oil, plus more for finishing
2 fresh basil leaves plus additional for finishing
320 grams penne pasta
Freshly grated PDO Parmigiano Reggiano cheese (aged 24 months), to taste

Preheat the oven to 356°F (180°C), conventional mode. Place the rack in the middle position.
Remove the stem from the eggplant and slice it in half lengthwise. Score the flesh with deep diagonal crosshatch cuts.
Slice the tomatoes in half lengthwise.
Line a medium baking sheet with parchment paper and arrange the vegetables cut side up.
Sprinkle with oregano, then season with salt and pepper.
Drizzle with 2 tablespoons of Vignoli IGP Puglia Extra Virgin Olive Oil.
Roast for 20 minutes, or until the eggplant flesh is very soft and golden, and the tomatoes are nicely roasted.
Remove the garlic, then scoop out the eggplant flesh with a spoon, discarding the skin.
Blend the eggplant flesh and roasted tomatoes with two basil leaves until smooth. Taste and adjust seasoning with more salt if needed. If the sauce is too thick, thin it with a splash of water.
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions.
Drain the pasta and toss it with the sauce.
Top with freshly grated PDO Parmigiano Reggiano, garnish with two basil leaves, drizzle with a little more Vignoli IGP Puglia Extra Virgin Olive Oil, and serve.

Preheat the oven to 356°F (180°C), conventional mode. Place the rack in the middle position.
Remove the stem from the eggplant and slice it in half lengthwise. Score the flesh with deep diagonal crosshatch cuts.
Slice the tomatoes in half lengthwise.
Line a medium baking sheet with parchment paper and arrange the vegetables cut side up.
Sprinkle with oregano, then season with salt and pepper.
Drizzle with 2 tablespoons of Vignoli IGP Puglia Extra Virgin Olive Oil.
Roast for 20 minutes, or until the eggplant flesh is very soft and golden, and the tomatoes are nicely roasted.
Remove the garlic, then scoop out the eggplant flesh with a spoon, discarding the skin.
Blend the eggplant flesh and roasted tomatoes with two basil leaves until smooth. Taste and adjust seasoning with more salt if needed. If the sauce is too thick, thin it with a splash of water.
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions.
Drain the pasta and toss it with the sauce.
Top with freshly grated PDO Parmigiano Reggiano, garnish with two basil leaves, drizzle with a little more Vignoli IGP Puglia Extra Virgin Olive Oil, and serve.