Fusilli with Grilled Eggplant, Garlic, and Spicy Tomato Sauce

(from desert.rose32’s recipe box)

Categories: Pasta

Ingredients

  • 1 small eggplant (about 1/2 lb.), cut lengthwise into 8 wedges
  • 3 Tbsp. olive oil, divided
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 3 cloves garlic, peeled and finely chopped
  • 1/4 tsp. crushed red pepper flakes
  • 1/2 cup roughly chopped Italian parsley
  • 4 cups tomato sauce
  • 8 oz. fusilli, cooked “al dente”
  • 1 Tbsp. butter
  • 1/4 cup grated Parmesan cheese

Directions

  1. Preheat grill.

  2. In a medium bowl, toss the eggplant wedges with 1 tablespoon olive oil; season with salt and pepper. Grill eggplant on the largest cut side for 4 minutes until black marks show. Using tongs or a fork, turn to another side and cook 3 minutes more until it is bubbling with juices. Transfer to a cutting board to cool; cut into ½" pieces.

  3. In a medium bowl, mix remaining olive oil with garlic and red pepper flakes. Heat a large skillet over medium-high heat. Add the garlic mixture; allow to sizzle just 15 seconds, stirring with a wooden spoon, before adding the parsley. Cook 30 seconds; add the eggplant and tomato sauce. Bring to a simmer, add the cooked pasta, and cook until heated through; remove from heat.

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