It’s the final weeks of summer and you need a quick-cooking, fresh, and tasty pasta dish. Here it is: Tomatoes, Eggplant, and Basil Pasta. It can be prepared in less than 20 minutes and uses only a few ingredients. This is not a heavy pasta with overwhelming flavors. It succeeds quite simply on its freshness. Tomatoes, Eggplant, and Basil Pasta should be cooked only near the end of summer when you can find the freshest, tastiest grape tomatoes and basil.
When did Italians first begin using tomatoes on pasta, click here?
Here are some other quick summer pastas you may enjoy: Baked Tomato Sauce; Linguine With Melon and Prosciutto.
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Cut the eggplant into small dice, leaving the skin on.
Dice the eggplant.
In a large skillet heat about 3 tablespoons of the olive oil until almost smoking. Add the diced eggplant, stirring until the cubes are nicely browned.
Cook the eggplant.
With a slotted spoon, remove the eggplant cubes to a paper- towel-lined plate to drain.
Drain the eggplant.
Bring a a large pot of well-salted water to the boil. Use only the minimum amount of water needed, because you want the pasta water to be as starchy as possible.
Bring water to a boil.
Cut the tomatoes in half.
Halve the tomatoes.
Mince the garlic. Pour the remainder of the olive oil into the same skillet over medium-low heat. Add the minced garlic and the chili peppers to the skillet, and cook for several minutes, stirring until the garlic is fragrant but not browned.
Cook the garlic.
In the meantime, add the pasta to the boiling water, and cook at least 1 minute less than the time given to reach the al dente stage. It will cook further with the tomatoes.
Cook the pasta.
Raise the heat on the skillet to medium high. Toss in the halved tomatoes, the sea salt, oregano, and basil leaves. Continue stirring until the tomatoes are softened, and they begin to shrivel and blister.
Cook the tomatoes.
Add the sautéed eggplant cubes, and continue cooking for a few more minutes.
Add the eggplant.
Just before draining the linguine or spaghetti, reserve 1 cup of the pasta water, then drain the pasta. Quickly stir the pasta into the tomato mixture, tossing and cooking for a minute or two to combine all the elements.
Add the pasta.
Add as much of the starchy pasta water necessary to make a moist (generally about 1⁄2 cup), but not watery, sauce. Drizzle a bit more olive oil into the mixture.
Serve the Tomatoes, Eggplant, and Basil Pasta in bowls, topped with a few extra basil leaves, with or without grated cheese. This recipe will yield 2-3 servings.
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