Bucatini with Eggplant and Tomatoes
By Katie LeairdPublished on June 26, 2018
Time
30 minutes
Yield
Serves 4
Ingredients
1 pound eggplant, cut into ½-inch pieces1 teaspoon sugar Salt and pepper 1 pound bucatini 3 tablespoons extra-virgin olive oil, plus extra for serving3 garlic cloves, minced¼ teaspoon red pepper flakes 2 tomatoes, cored and chopped2 tablespoons chopped fresh basil
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.
Time
30 minutesYield
Serves 4Ingredients
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
¼ teaspoon red pepper flakes
2 tomatoes, cored and chopped
2 tablespoons chopped fresh basil
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
¼ teaspoon red pepper flakes
2 tomatoes, cored and chopped
2 tablespoons chopped fresh basil
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
¼ 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.
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