Paccheri with Eggplant, Tomatoes and Mozzarella
By @kellysalwayscooking
Adapted from Rachel Roddy
Ingredients:
Instructions:
Set two racks in the bottom portion of the oven and preheat to 350. Rinse the eggplants, then place place them on a baking sheet and place the baking sheet into the preheated oven for one hour. Meanwhile, scatter the halved cherry tomatoes onto another baking sheet, sprinkle with the dried oregano, powdered sugar, salt, and two tablespoons of olive oil and shake to coat. 30 minutes into the baking time, put the pan of cherry tomatoes into the oven with the eggplants.
When there are 20 minutes left on the timer, put on a large pot of water to boil for the pasta. Heat a large skillet over medium heat and add the remaining 1/4 cup of olive oil, garlic, whole peeled tomatoes, a handful of torn fresh basil, and a pinch of salt. Use your spoon to break up the tomatoes. Stir periodically, allowing this mixture to bubble for 15 minutes. When the eggplants and cherry tomatoes are done cooking, set aside the baking sheet with the cherry tomatoes. Halve the eggplants, then scoop the flesh into the skillet with the tomato sauce. Stir over low heat, mashing everything together, until you have a nice, saucy mixture. Season to taste, then turn off the heat.
When the pasta water comes to a boil, salt the water generously and then cook the pasta until one minute shy of al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta. Add the pasta and 1/3 cup of pasta cooking water to the skillet with the sauce and stir vigorously until all the pasta is nicely coated with the sauce. If it seems dry, add a bit more cooking water. Season to taste. Top with the roasted cherry tomatoes, fresh mozzarella, and more fresh basil.
Adapted from Rachel Roddy
Ingredients:
- 2 large eggplants
- 12 oz cherry tomatoes, halved
- salt
- 1 teaspoon dried oregano
- 1/2 teaspoon powdered sugar
- 6 tablespoons of olive oil, divided
- 1 clove of garlic, minced
- 1 15 oz can whole peeled tomatoes
- fresh basil
- 1 lb paccheri
- 1/4 lb fresh mozzarella, torn into pieces
Instructions:
Set two racks in the bottom portion of the oven and preheat to 350. Rinse the eggplants, then place place them on a baking sheet and place the baking sheet into the preheated oven for one hour. Meanwhile, scatter the halved cherry tomatoes onto another baking sheet, sprinkle with the dried oregano, powdered sugar, salt, and two tablespoons of olive oil and shake to coat. 30 minutes into the baking time, put the pan of cherry tomatoes into the oven with the eggplants.
When there are 20 minutes left on the timer, put on a large pot of water to boil for the pasta. Heat a large skillet over medium heat and add the remaining 1/4 cup of olive oil, garlic, whole peeled tomatoes, a handful of torn fresh basil, and a pinch of salt. Use your spoon to break up the tomatoes. Stir periodically, allowing this mixture to bubble for 15 minutes. When the eggplants and cherry tomatoes are done cooking, set aside the baking sheet with the cherry tomatoes. Halve the eggplants, then scoop the flesh into the skillet with the tomato sauce. Stir over low heat, mashing everything together, until you have a nice, saucy mixture. Season to taste, then turn off the heat.
When the pasta water comes to a boil, salt the water generously and then cook the pasta until one minute shy of al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta. Add the pasta and 1/3 cup of pasta cooking water to the skillet with the sauce and stir vigorously until all the pasta is nicely coated with the sauce. If it seems dry, add a bit more cooking water. Season to taste. Top with the roasted cherry tomatoes, fresh mozzarella, and more fresh basil.
