Rating: 3.5 stars
132 Ratings
  • 1 star values: 8
  • 2 star values: 24
  • 3 star values: 36
  • 4 star values: 34
  • 5 star values: 30

Made with penne or rigatoni, this recipe becomes a great picnic pasta salad to serve at room temperature. For extra-hearty appetites, add halved bocconcini (small balls of fresh mozzarella), crumbled Feta, or goat cheese.

Dawn Perry

Gallery

Credit: Marcus Nilsson

Recipe Summary

hands-on:
35 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 450° F. Cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot.

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  • Meanwhile, on 2 rimmed baking sheets, toss the eggplant, onion, bell pepper, and garlic with the oil, 1 teaspoon salt, and ½ teaspoon black pepper. Roast, rotating the sheets halfway through, until the vegetables are golden brown and very tender, 15 to 18 minutes.

  • Add the vegetables, tomatoes, and reserved cooking water to the pasta and cook over medium heat, tossing, until the liquid coats the pasta, 2 to 4 minutes. Add the oregano and toss to combine. Sprinkle with the Parmesan.

Nutrition Facts

653 calories; fat 30g; saturated fat 4g; sodium 494mg; protein 16g; carbohydrates 83g; sugars 9g; fiber 11g; iron 4mg; calcium 79mg.
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