Eggplant Cavatelli Recipe
roasted eggplant, rustic tomatoes, white wine, marinara sauce, fresh mozzarella, basil
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Ingredients
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Vegetables
Sauces & Liquids
Dairy
Pasta
Spices & Seasonings
Method
Preparation
- 1
Roasting the Eggplant
Preheat your oven to 400°F (200°C). Cut the eggplant into 1-inch cubes and place them in a bowl. Drizzle with olive oil, salt, and black pepper. Toss to coat evenly. Spread the eggplant on a baking sheet and roast for 25-30 minutes, or until golden and tender, stirring halfway through.
- 2
Preparing the Tomatoes
While the eggplant is roasting, chop the rustic tomatoes into small pieces. Set aside.
- 3
Cooking the Pasta
In a large pot, bring salted water to a boil. Add the cavatelli pasta and cook according to package instructions until al dente. Drain and set aside, reserving about 1 cup of pasta water.
Sauce Assembly
- 4
Combining Ingredients
In a large skillet over medium heat, add the roasted eggplant and chopped tomatoes. Pour in the white wine and let it simmer for about 5 minutes until slightly reduced.
- 5
Adding Marinara
Stir in the marinara sauce and let simmer for another 5-7 minutes, allowing the flavors to meld. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
- 6
Final Touches
Add the cooked cavatelli to the sauce, tossing to combine. Tear the fresh mozzarella into small pieces and fold it into the pasta until melted. Stir in the fresh basil leaves.
Serving
- 7
Divide the eggplant cavatelli among plates. Drizzle with a little more olive oil and garnish with additional basil if desired. Serve hot.