• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Savoring Italy

Savoring Italy

An Italian food and travel blog. Find easy and delicious Italian recipes and Italian travel stories at "Savoring Italy".

  • Home
  • About
    • Press
    • Privacy Policy
    • Photo Use Policy
    • Media
    • Podcast
    • Videos
  • Pro Tips
    • Resources
    • Blogging
      • How to Start a Blog
    • My Presets
  • Recipes
    • Recipes by Season
      • Christmas Recipes
      • Fall Recipes
      • Easter
      • Summer
    • Meals
      • Breakfast
      • Side dish
      • Appetizers
      • Dinner
      • Dessert
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Healthy recipes
      • Keto
      • Paleo
      • Sugar free
      • Mediterranean Diet
      • Vegan
      • Vegetarian
      • Whole30
    • Ingredients
      • Beef
      • Chicken
      • Pork
      • Seafood
    • Popular
      • American Recipes
      • Baking
      • Bread
      • Cookies
      • Sourdough
      • Slow cooker
      • Soup
    • Recipe Stories
  • Italy
    • Italian Baking
    • Italian Recipes
    • Italian Travel
    • Italian Language
  • Pasta Recipes
  • Subscribe
  • Shop
    • Freebies
      • Lightroom Filter Freebie
      • Packing List Freebie
      • Content Scheduler Freebie
Savoring Italy
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
  • Home
  • About
    • Press
    • Privacy Policy
    • Photo Use Policy
    • Media
    • Podcast
    • Videos
  • Pro Tips
    • Resources
    • Blogging
      • How to Start a Blog
    • My Presets
  • Recipes
    • Recipes by Season
      • Christmas Recipes
      • Fall Recipes
      • Easter
      • Summer
    • Meals
      • Breakfast
      • Side dish
      • Appetizers
      • Dinner
      • Dessert
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Healthy recipes
      • Keto
      • Paleo
      • Sugar free
      • Mediterranean Diet
      • Vegan
      • Vegetarian
      • Whole30
    • Ingredients
      • Beef
      • Chicken
      • Pork
      • Seafood
    • Popular
      • American Recipes
      • Baking
      • Bread
      • Cookies
      • Sourdough
      • Slow cooker
      • Soup
    • Recipe Stories
  • Italy
    • Italian Baking
    • Italian Recipes
    • Italian Travel
    • Italian Language
  • Pasta Recipes
  • Subscribe
  • Shop
    • Freebies
      • Lightroom Filter Freebie
      • Packing List Freebie
      • Content Scheduler Freebie
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Home » Popular » Italian Recipes » Roasted Eggplant, Tomato and Zucchini Pasta

Roasted Eggplant, Tomato and Zucchini Pasta

July 12, 2019 by Lora

Jump to Recipe - Print Recipe

Roasted Eggplant, Tomato and Zucchini Pasta is a fresh and light summer dish. This easy pasta recipe is the perfect way to use those sweet tomatoes ripening on your kitchen counter. You’ll be making this delicious pasta all summer long.

roasted eggplant pasta

Roasted Eggplant, Tomato and Zucchini Pasta is a fresh and light summer dish.  This easy pasta recipe is the perfect way to use those sweet tomatoes ripening on your kitchen counter. You’ll be making it all summer long!

The temperatures are scorching and it’s time for easy summer recipes. It’s hard to think about turning on the oven when your kitchen is as hot as one. But this super easy roasted tomato, eggplant and zucchini pasta is a dish you’ll love all summer long! We also just love this Antipasto Pasta Salad…so easy to put together. You’ll also enjoy this Roasted Cherry Tomato and Tuna Pasta.

There is a possibility that you aren’t craving pasta (how is that possible?) and these roasted vegetables would go perfectly with your favorite whole grain (we also love it with cooked farrow). It’s delicious to fill an omelet. If you want pasta but are gluten-free, use your favorite gluten-free pasta. We used penne for this recipe but it’s also great with fusili or farfalle.

 

 

You can find so many eggplant recipes all over Southern Italy. Eggplant is baked, stuffed,  or fried. There are recipes where it is preserved olive oil (my Calabrian mother-in-law makes them every year). My mom smokes them and puree’s them and makes incredible dips. Mom also makes the best eggplant Parmigiana.

This is a recipe my Sicilian father used to make often and it truly is simple to put together. He was always creating different recipe with eggplant and this is one that he made without using an recipe. Like many Italian recipes, he just played around with the flavors until he got it to perfection. I’ve neglected my #projectSicilia recipe collection for a while.

roasted eggplant pasta

My goal is to every month share something Sicilian with all of you. I’m sharing it for my personal record and for my kids to one day look back on and feel connected somehow through a recipe with their Nonno Rosario and their ancestors from the most splendid island in the world: Sicilia.
 
See what else I shared for #ProjectSicilia in 2019:
 
January: Sicilian Savoiardi Cookies
February: Sicilian Pignolata-Italian Honey Balls
March: Sicilian Fennel and Orange Salad
April: Sicilian S Cookies

 

roasted eggplant pasta

How to make Roasted Eggplant, Tomato and Zucchini Pasta?

The first step is to roast the vegetables. You could really use whatever tomato variety you like for this super easy pasta dish. I like to choose a deep red vine ripened tomato if I can find them. Even plum tomatoes work great, mini San Marzano’s, and if you were lucky to get pomodori di pachino IGP (from Sicily). As long as they are sweet and ripe, the pasta will turn out delicious! Try to chop all the vegetables in the same size if possible so they will cook evenly.

I like the eggplant to get a little crispy. You could roast them to whatever consistency you desire. Slow roasting the tomatoes alone on a low temp like 200 F for a couple of hours will make the sweetest and juiciest tomato.

If you do end up just slow roasting the tomatoes alone, they are perfect to add to so many dishes when you are meal prepping. These tomatoes are wonderful with gains, salads and soups.

Be sure to use the best extra-virgin olive oil you can get. It truly adds to the flavor of this dish and so many other dishes.

Fresh basil from the garden is lovely. It’s one of the main herbs we always have growing here. With our extreme hot temps in the summer and all the rain, they thrive and blossom all summer long. I would not suggest dried basil as the flavor would never be the same.

You could finish off the dish with some freshly grated earthy pecorino Romano. Another idea is to give it a few cracks of fresh pepper and have it vegan, as we enjoyed it.

 

 

 

DID YOU MAKE THIS RECIPE?

Tag @savoringitaly on Instagram and hashtag it #savoringitaly

Print Recipe Pin Recipe Rate this Recipe
5 from 1 vote

Roasted Eggplant, Tomato and Zucchini Pasta

Roasted Eggplant, Tomato and Zucchini Pasta is a fresh and light summer dish. This easy pasta recipe is the perfect way to use those sweet tomatoes ripening on your kitchen counter. You’ll be making this delicious pasta all summer long.
Prep Time10 mins
Cook Time35 mins
Course: Dinner
Cuisine: Italian
Keyword: pasta, vegan, vegetarian
Author: Lora

Ingredients

  • 1/4 cup plus 2 Tbs. extra-virgin olive oil; more for drizzling
  • 1 ¾ pounds eggplant cut into 1-inch cubes (I used Japanese)
  • 5 Roma (plutomatoes or more to taste, cut into 1 1/2-inch cubes
  • 2 zucchini cut into 1 1/2-inch cubes
  • 1 Tablespoon fresh rosemary chopped (not the stems)
  • 1 pinch salt and freshly ground pepper to taste
  • 1/2 cup sun-dried tomatoes chopped
  • 3/4 lb. dried penne rigate
  • 1 cup roughly chopped fresh basil

Instructions

  • Heat oven to 425 degrees. Spread out the cubed pieces of eggplant, zucchini and tomatoes on a rimmed baking sheet lined with aluminum foil. Toss with 1/4 cup of the olive oil, fresh rosemary, and season well with salt. Roast, turning everything a couple of times, until eggplant and are very soft and deeply golden brown, 30-35 minutes.
  • Meanwhile, bring a large post of salted water to boil. Cook pasta until al dente, according to package directions. Before draining, reserve about 1/2 cup pasta cooking water. Transfer the cooked pasta to a large serving bowl.
  • Add the chopped sun dried tomatoes and a little splash of pasta cooking water and toss until the pasta is coated.
  • Add the roasted vegetables to the bowl and toss to combine. Sprinkle with the chopped basil and season with additional salt and pepper. Drizzle on a little bit more olive oil, if needed.

Notes

MAKE IT VEGETARIAN: This pasta dish like this is completely vegan. Make it vegetarian by grating on some Parmigiano Reggiano or your favorite pecorino cheese.
MAKE IT GLUTEN FREE: Substitute gluten-free pasta for the whole-grain spaghetti.
All images and text  ©Savoring Italy.  Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
« Previous Post
Angel Food Cake
Next Post »
No-Bake Summer Treats!

If you enjoyed this…

Chocolate Chip Challah Bread – #TwelveLoaves

Sourdough Pizza Margherita

Cinnamon Apple Banana Bread-Totally Dairy-Free

Reader Interactions

Leave a Comment Cancel reply

Helpful comments include feedback on the post or changes you made.

Recipe Rating




Comments

  1. Rosie says

    August 27, 2022 at 7:13 pm

    5 stars
    I was really craving an eggplant pasta dish, but most of the recipes I found looked too heavy for a summer dinner or took too much effort. This recipe looked perfect and turned out great. The only two changes I made were to salt the eggplant and zucchini for half an hour to draw the moisture out, and then I added pesto instead of the basil leave. Definitely going to add this to my regular rotation during the summer. Thanks!

    Reply
    • Lora says

      August 29, 2022 at 2:10 pm

      Hi Rosie-Thank you for taking the time to leave your lovely comment. And also explaining that you added salt for a 1/2 hour to draw the moisture out and added pesto! Buon appetito!!

Primary Sidebar

Lora and Gabby

Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. We work hard to create recipes that are inclusive of many sorts of diets, but do not follow one diet. Read More

Sourdough Recipes

easy sourdough banana bread
how to revive sourdough starter
sourdough discard challah buns
overhead image of sourdough discard apple cake

soup recipes ebook

What’s Trending

pasta amatriciana closeup image.
easy bruschetta recipe
cacio e pepe overhead with red wine on the side.
overhead image of lemon olive oil bundt cake

  • Home
  • About
  • Recipes
  • Videos
  • Presets
  • Podcast
  • travel to Italy
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

© 2023 · Copyright © · Savoring Italy · Privacy Policy