Casarecce with Burst Tomatoes, Eggplant, + Zucchini
INGREDIENTS
Pasta of your choice (casarecce, rigatoni, penne, or fusilli are all great)
Kosher salt
1 large eggplant, cut into cubes
2 medium zucchinis, cut into cubes
Olive oil
Sea salt
Black pepper
3 large cloves of garlic, thinly sliced
Red chili flakes or fresh chili, thinly sliced (as much as you like)
2 handfuls of fresh basil
1 tablespoon tomato paste
2 heaping cups of cherry or grape tomatoes
Ricotta Salata, shaved (omit to make vegan)
METHOD
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
Cut eggplant and zucchini into cubes and place in a large bowl. Generously drizzle with olive oil and season with sea salt and pepper. Place on parchment-lined baking sheet and spread into an even layer. Roast until golden and tender, about 30-40 minutes.
While the eggplant and zucchini roast, heat 3 tablespoons of olive oil in a pot or dutch oven. Add in garlic and chili flakes and cook on medium-low heat for two minutes. Then, tear a handful of basil into the pot. Cook for another minute.
Stir in tomato paste and then add in the halved tomatoes. Season lightly with sea salt and pepper. Cover with a lid and simmer for 10-15 minutes or until tomatoes have burst.
While the sauce summer, bring a large pot of water to a boil and season with kosher salt. Cook pasta according to package instructions (I like it al-dente). Before draining the pasta, be sure to reserve about 1 cup pasta water.
Add the roasted eggplant and zucchini to the tomato sauce. Stir.
Stir the pasta into the sauce as well as some of the pasta water (start with 1/4 cup). Tear in the remaining basil.Taste and adjust for salt and pepper.
Garnish with ricotta salata and basil.
