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.
Ingredients
Ingredient Checklist
¾ pound spaghetti 1 medium eggplant, cut into 3/4-inch pieces 1 medium onion, cut into 1-inch pieces 1 yellow bell pepper, cut into 1-inch pieces 8 cloves garlic ½ cup olive oil kosher salt and black pepper 1 pound cherry tomatoes, halved or quartered if large ¼ cup fresh oregano leaves grated Parmesan, for serving
Instructions Checklist
Directions :Step 1
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.
Step 2
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.
Step 3
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.
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