Best 3 Spaghetti With Roasted Eggplant And Cherry Tomatoes Recipes

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Indulge in a vibrant and flavorful culinary experience with spaghetti, roasted eggplant, and cherry tomatoes. This tantalizing dish combines the sweet smokiness of roasted eggplant, the juicy burst of cherry tomatoes, and the comforting embrace of perfectly cooked spaghetti. Drizzled with a tangy and aromatic sauce, this vegetarian delight is a symphony of flavors and textures that will leave you craving for more. Complement your meal with two additional delectable recipes: a refreshing cucumber salad with a zesty dressing, and a delightful dessert of mascarpone cream with roasted peaches. Prepare to embark on a culinary journey that will elevate your taste buds and leave you feeling satisfied and inspired.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED EGGPLANT AND TOMATO PASTA



Roasted Eggplant and Tomato Pasta image

This summery pasta is just as much about the vegetables as it is about the pasta itself. The star of the dish is the roasted eggplant, which caramelizes and softens in the oven. Those tender browned cubes then get tossed with cooked pasta and a quickly made sauce of fresh grated tomatoes, capers and chile flakes. Because the tomatoes need to be ripe and soft enough to fall into a purée when you rub the cut sides over the holes of a grater, heirloom tomatoes (which haven't been bred for sturdiness during shipping) are a good choice here. But any juicy, flavorful, fleshy tomatoes will work. The cheese at the end is strictly optional, as is the butter. If you don't eat dairy, feel free to leave them out.

Provided by Melissa Clark

Categories     pastas, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

1 3/4 pounds eggplant, cut into 1-inch cubes
1 to 2 banana or Italian frying peppers, halved, seeded and thinly sliced
4 tablespoons extra-virgin olive oil, more for drizzling
Kosher salt
12 ounces pasta, such as campanelle or farfalle
2 pounds very ripe heirloom tomatoes, halved through their equators
1 to 2 fat garlic cloves, grated on a Microplane or minced
Large pinch crushed red pepper flakes
2 tablespoons brine-packed capers, drained
2 tablespoons unsalted butter (optional)
Grated ricotta salata or Parmesan cheese, for serving (optional)
Fresh mint or basil leaves, for serving

Steps:

  • Heat oven to 450 degrees. Spread out eggplant cubes and peppers on a rimmed baking sheet. Toss with 3 tablespoons oil and season well with salt. Roast, turning everything, until eggplant and peppers are very soft and deeply golden brown, 30 to 40 minutes.
  • Meanwhile, cook pasta in well-salted boiling water until about 1 minute shy of al dente. Drain.
  • Using the large holes of a box grater, grate tomatoes over a large skillet so the pulp falls into the skillet. To do this, hold on to the curved side of the tomato in your hand and slide the cut, flat side across the holes. Stop grating just before you reach the skin.
  • Add the garlic, red pepper flakes and 1 tablespoon olive oil to the pan with the tomatoes and bring to a simmer. Simmer until tomato pulp is reduced by half, then season to taste with salt.
  • Add the pasta, capers and butter, if using, to the pan with the tomatoes and bring to a simmer, tossing until butter melts and pasta finishes cooking, about 1 minute. Turn off the heat and toss in eggplant and cheese, if using.
  • Serve pasta drizzled with a little more oil and the herbs.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 1 gram, Carbohydrate 57 grams, Fat 1 gram, Fiber 8 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 834 milligrams, Sugar 11 grams

SPAGHETTI WITH ROASTED EGGPLANT AND CHERRY TOMATOES



Spaghetti With Roasted Eggplant and Cherry Tomatoes image

Make and share this Spaghetti With Roasted Eggplant and Cherry Tomatoes recipe from Food.com.

Provided by Sharon123

Categories     Spaghetti

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

1/4 cup extra virgin olive oil
1 onion, chopped
6 garlic cloves, minced
2 (28 ounce) cans whole canned tomatoes, drained
1/4-1/2 fresh basil leaf, torn
1 teaspoon sugar (optional)
salt & freshly ground black pepper
2 small eggplants, stemmed but not peeled
2 -3 garlic cloves, chopped
salt & freshly ground black pepper
extra virgin olive oil
1 lb dried spaghetti (or angel hair pasta-I like to use whole wheat)
2 cups cherry tomatoes, stemmed
1/2 cup freshly grated pecorino cheese, plus extra for serving (or use Parmesan)
fresh basil leaf, torn
1 pinch red pepper flakes (or to taste)

Steps:

  • Make the tomato sauce:.
  • Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 7-10 minutes until the vegetables are soft but not browned. Add the tomatoes, crushing them in your hand to break them up. Add the basil and sugar, if using and season with salt and pepper.
  • Cook until the sauce is reduced and thickened, about 10 minutes.
  • Preheat the oven to 425 degrees F.
  • Cut the eggplants crosswise into 1/2" thick rounds and put them in a large bowl. Add the garlic, salt, and pepper, and drizzle liberally with olive oil. Toss to coat, drizzling in more oil if you needed. Arrange the slices in a single layer on a baking sheet and roast 20 minutes until eggplants are very tender.
  • While the eggplants are roasting, bring a large pot of salted water to a boil for pasta. About 5 minutes before the eggplants are done, drop the pasta into the boiling water and cook until al dente, 6-8 minutes. Drain. Bring the tomato sauce to a simmer and pour it into a large pasta bowl.
  • Add the drained spaghetti and stir to coat with the sauce. Fold in the eggplants and the cherry tomatoes. Add the cheese, basil and red pepper flakes and another drizzle of oil, and toss gently.
  • Serve immediately and pass extra cheese at the table. Enjoy!

Nutrition Facts : Calories 710.3, Fat 16.5, SaturatedFat 2.4, Sodium 529.1, Carbohydrate 124.1, Fiber 18, Sugar 21.9, Protein 22.1

PERCIATELLI WITH ROASTED TOMATOES AND EGGPLANT



Perciatelli with Roasted Tomatoes and Eggplant image

Perciatelli is a long, tubular pasta; spaghetti may be substituted.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 14

1 medium eggplant, (1 pound), cut into 1/2-inch dice
2 tablespoons olive oil
3/4 teaspoon salt, plus more for pasta water
1/2 teaspoon freshly ground black pepper
8 plum tomatoes, (about 1 1/4 pounds), cored and quartered lengthwise
1 pound cherry tomatoes, stems removed
6 cloves garlic, unpeeled
2 red bell peppers
2 yellow bell peppers
2 tablespoons red-wine vinegar
1/4 teaspoon cayenne pepper
1 pound perciatelli
1 cup loosely packed fresh basil leaves
1 ounce Parmesan cheese, for garnish (optional)

Steps:

  • Preheat oven to 400 degrees. In a medium bowl, combine eggplant, 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss to combine. Transfer to a baking pan in a single layer. Place all tomatoes and garlic cloves in a second pan. Transfer both pans to oven. Roast eggplant until brown and tender, about 40 minutes; roast garlic and tomatoes until garlic is soft and tomatoes are shriveled, about 30 minutes. When cool enough to handle, squeeze soft garlic from cloves.
  • Meanwhile, place peppers over a gas burner with a high flame; roast until charred on all sides, turning as needed, about 5 minutes. Transfer to a metal bowl; cover with plastic wrap for 20 minutes. Using a paper towel, rub charred skin off peppers. Remove and discard seeds and stems. Place 1 red and 1 yellow pepper, and any liquid collected in bowl, in the bowl of a food processor. Add roasted garlic, plum tomatoes, vinegar, cayenne, remaining tablespoon olive oil, and remaining 1/2 teaspoon salt and 3/8 teaspoon pepper; process until smooth. Cut remaining peppers into 1/4-inch-thick strips; set aside
  • Fill a large stockpot with salted water; bring to a boil. Place pasta in water; boil until pasta is al dente, about 11 minutes. Drain in a colander; transfer to a serving bowl. Pour puree over pasta; toss to combine. Add basil, roasted eggplant, cherry tomatoes, and reserved pepper strips; toss. Serve garnished with grated Parmesan cheese, if desired.

Nutrition Facts : Calories 642 g, Cholesterol 8 g, Fat 13 g, Fiber 11 g, Protein 25 g, Sodium 527 g

Tips:

  • Choose ripe and flavorful eggplants: Look for eggplants that are heavy for their size, have smooth, unblemished skin, and a deep purple color.
  • Roast the eggplants properly: To get the best flavor and texture, roast the eggplants until they are tender and slightly caramelized. This will take about 30-40 minutes in a 400°F oven.
  • Use good quality tomatoes: Cherry tomatoes are a great choice for this recipe, as they are sweet and flavorful. However, you can use any type of tomato that you like.
  • Don't overcook the tomatoes: The tomatoes should be cooked just until they are softened and starting to release their juices. Overcooking will make them mushy.
  • Use a flavorful cheese: Parmesan cheese is a classic choice for this dish, but you can also use other types of hard cheese, such as Romano or Asiago.
  • Garnish with fresh basil: Fresh basil adds a pop of color and flavor to this dish. If you don't have basil, you can use other fresh herbs, such as parsley or oregano.

Conclusion:

This spaghetti with roasted eggplant and cherry tomatoes is a delicious and easy-to-make vegetarian meal. It is perfect for a weeknight dinner or a casual lunch. The roasted eggplant and tomatoes are packed with flavor, and the creamy sauce is the perfect complement to the spaghetti. This dish is sure to be a hit with everyone who tries it.

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