Recipes Main Courses Pasta Rice and Grains Farfalle with Roasted Garlic and Eggplant

Farfalle with Roasted Garlic and Eggplant

Farfalle with Roasted Garlic and Eggplant is rated 4.5 out of 5 by 2.
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Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 4

When you roast garlic, include another head or two to save for other uses. Squeeze the roasted garlic from the cloves and store in an airtight container. It will keep in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Ingredients:

  • 2 small eggplant, 1 1/2 lb. total, cut crosswise into 1/2-inch slices
  • 8 Tbs. olive oil
  • Salt, to taste, plus 1/2 tsp. and 2 Tbs.
  • Freshly ground pepper, to taste
  • 1 garlic head
  • 1 lb. cherry tomatoes, halved
  • 1/2 cup minced fresh basil
  • 1 lb. farfalle, rigatoni or other medium-size pasta
  • 3 oz. fresh mozzarella cheese, cut into small pieces

Directions:

Roast the eggplant and garlic
Preheat an oven to 400°F.

Brush both sides of the eggplant slices lightly with 2 Tbs. of the oil and season with salt and pepper. Cut the garlic head in half crosswise and drizzle both halves with another 2 Tbs. of the oil. Place the eggplant and the garlic on 2 baking sheets, making sure the eggplant slices are not touching. Roast the eggplant until it is nicely browned, 20 to 25 minutes. Remove from the oven and let cool. Continue to roast the garlic until soft and fragrant, about 20 minutes longer. Cut the eggplant slices into small pieces.

Make the sauce
Squeeze the garlic pulp from the cloves. In a large serving bowl, combine the remaining 4 Tbs. oil and the roasted garlic, mashing and blending well. Stir in the tomatoes, the basil and the 1/2 tsp. salt and season with pepper.

Cook the pasta
Meanwhile, bring a large pot of water to a boil over high heat. Add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain, reserving about 1/2 cup of the cooking water.

Add the pasta to the sauce along with the roasted eggplant and the cheese. Toss to combine. Add as much of the cooking water as needed to loosen the sauce and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Pasta, by Julia della Croce (Oxmoor House, 2006).

Rated 4 out of 5 by from Delicious Hot or Cold This makes a fabulous warm pasta dinner entree, and it's also great as a cold pasta salad. I prefer a greater "stuff" to pasta ratio, so I generally make this with 1/2 pound of farfalle instead of the full pound. It's a great way to showcase stars of late summer / early fall vegetable gardens.
Date published: 2014-04-16
Rated 5 out of 5 by from Definitely flavorful! Just reading the ingredients, I knew this recipe had potential despite previous reviews. Yes it did take an hour to roast the garlic but after that, the pasta came together in 5 minutes! This is a great, easy & healthy weeknight meal, and I'll definitely be making it again. I used fresh pasta and fresh herbs from the garden. I also used high-grade sea salt as that enhances the flavor of practically everything. My fiancé was in heaven (even without meat) and is already requesting I make it again. The one thing I did change up in the recipe is that I peeled the skin off the eggplant after roasting it. I would highly recommend doing the same. Excellent recipe, excellent flavor, and probably one of the least fussy pasta recipes I've made:)
Date published: 2012-09-12
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