Roasted vegetables and heirloom tomato pasta
This pasta uses summer bounty in tasty and unique ways. Particularly fun is the method for making the tomato sauce — you halve large juicy heirloom tomatoes at the equator then "grate" them on the large holes of a box grater over a skillet until just the flat round of skin is left. So easy and very satisfying to do.
Make extra. Leftovers reheat well.
Servings: 6
Ingredients
- 1 3/4 pounds eggplant, globe or Japanese, cut into cubes
- 1/4 pound other roastable vegetables, cubed or sliced thickly
- 4 tablespoons extra virgin olive oil
- Black pepper to taste
- 2 pounds or more heirloom tomatoes
- 2 to 3 large garlic cloves, grated or minced
- 1/2 teaspoon (at least) crushed red pepper flakes
- 12 ounces whole-wheat pasta
- 2 tablespoons capers, rinsed
- 2 tablespoons butter (optional)
- Salt to taste (season near the end, as capers can be salty)
- Ricotta salata or grated parmesan, for garnish
- Chopped basil or mint, or both, for garnish
Directions
- Preheat the oven to 450 degrees. Toss the eggplant and other vegetables with a little olive oil and black pepper on a rimmed baking sheet. Parchment paper helps prevent sticking if you have it. Roast, tossing now and then, until golden brown (15 to 25 minutes).
- Meanwhile, grate the halved tomatoes into a large skillet per the above instructions, discarding the skin. Add the garlic, crushed red pepper flakes, and a little olive oil. Simmer the sauce until it is reduced by about half.
- Cook the pasta while browning, simmering, and reducing.
- Add the pasta, capers, roasted vegetables, and butter, if using, to the sauce. Stir and season to taste with salt and freshly ground pepper.
- Serve with the garnish(es) of your choice.
Nutrition information (per serving)
- Calories: 350
- Total fat: 11 g
- Saturated fat: 1.5 g
- Cholesterol: 0 mg
- Sodium: 105 mg
- Total carbohydrate: 57 g
- Dietary fiber: 12 g
- Protein: 10 g
Note: Nutrition analysis does not include optional cheese or butter.