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Pasta with Roasted Eggplant and Tomatoes
1 pound penne, rigatoni or pasta shells
3 cups tomato sauce
6 cloves garlic, finely minced
1/4 cup capers, rinsed and coarsely chopped
4 teaspoons dried oregano, or 1/2 cup chopped, fresh basil
salt to taste
freshly ground black pepper
pinch hot pepper flakes
2 tablespoons extra virgin olive oil (optional)
2. Bring a large pot of salted water to a boil. Add the pasta and stir.
3. While the pasta is cooking, warm the tomato sauce in a large sauté pan over medium heat.
4. Add the eggplant and the rest of the ingredients and warm through. (If you like, you may stir in 2 tablespoons of extra virgin olive oil for a bit of richness.)
5. Season with salt, pepper and hot pepper to taste. If the tomatoes are tart, add a pinch of sugar to compensate. When the pasta is al dente, drain and toss with the sauce. Serve at once.
Serving Size: 1/4 pound pasta with about 3/4 cup sauce
Number of Servings: 4
- 92 g
- 4 g
- 14 g
- 18 g
- Saturated Fat
- 1 g
- 459 mg