Name: Bucatini with Eggplant and Tomatoes
Total time: 30 min
Cuisine: ItalianEurope
Ingredients: 1 pound eggplant, cut into ½-inch pieces; 1 teaspoon sugar; Salt and pepper; 1 pound bucatini; 3 tablespoons extra-virgin olive oil, plus extra for serving; 3 garlic cloves, minced; 1/4 teaspoon red pepper flakes; 2 tomatoes, cored and chopped; 2 tablespoons chopped fresh basil

Why This Recipe Works

A quick cook in the microwave ensures that the eggplant in this weeknight pasta doesn't become greasy or mushy.

Before You Begin

We like to serve this pasta with grated Pecorino Romano cheese.

Instructions

Toss eggplant, sugar, and 1 teaspoon salt together in large microwave-safe bowl. Cover and microwave until soft, about 6 minutes. Line large plate with triple layer of paper towels. Transfer eggplant to prepared plate and let drain.

Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta.

Heat oil in now-empty pot over medium-high heat until shimmering. Add eggplant and ½ teaspoon pepper and cook until eggplant begins to break down, about 4 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 1 minute. Add tomatoes and reserved cooking water and cook until tomatoes begin to break down, about 2 minutes. Off heat, add pasta to sauce and toss to combine. Sprinkle with basil and serve, drizzled with extra oil.