Bucatini with Eggplant and Tomatoes

Name: Bucatini with Eggplant and Tomatoes
Total time: 30 min
Ingredients: 1 pound, eggplant, cut into ½-inch pieces; 1 teaspoon, sugar; , Salt and pepper; 1 pound, bucatini; 3 tablespoons, extra-virgin olive oil, plus extra for serving; 3 , garlic cloves, minced; 1/4 teaspoon, red pepper flakes; 2 , tomatoes, cored and chopped; 2 tablespoons, chopped fresh basil

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www.americastestkitchen.com

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Total: 30 minutes

Servings: 4

Author : Katie Leaird

main courses italian europe

Ingredients

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1 pound, eggplant, cut into ½-inch pieces1 teaspoon, sugar, Salt and pepper1 pound, bucatini3 tablespoons, extra-virgin olive oil, plus extra for serving3, garlic cloves, minced1/4 teaspoon, red pepper flakes2, tomatoes, cored and chopped2 tablespoons, chopped fresh basil

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Instructions

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Step 1

We like to serve this pasta with grated Pecorino Romano cheese.

Step 2

Toss eggplant, sugar, and 1 teaspoon salt together in large microwave-safe bowl. Cover and microwave until soft, about 6 minutes. Line large plate with triple layer of paper towels. Transfer eggplant to prepared plate and let drain.

Step 3

Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta.

Step 4

Heat oil in now-empty pot over medium-high heat until shimmering. Add eggplant and ½ teaspoon pepper and cook until eggplant begins to break down, about 4 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 1 minute. Add tomatoes and reserved cooking water and cook until tomatoes begin to break down, about 2 minutes. Off heat, add pasta to sauce and toss to combine. Sprinkle with basil and serve, drizzled with extra oil.