– ¼ 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 or plum tomatoes 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 – ½ cup sun-dried tomatoes chopped – ¾ lb. dried penne rigate – 1 cup roughly chopped fresh basil
Ingredients
Cook time: 30 mins
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Servings
4
Type
pasta
prep Time
10 min
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How much salt do I use to cook dry pasta? For 1 pound of pasta, in 3-4 quarts of water, you should add 1-1/2 tablespoons of salt. So if it's 1/2 pound of pasta, add 1/2 that amount of salt. Add more or less to your taste, but keep in mind, the sauce will have a little salt. So depends on your taste.
Can I make this recipe ahead of time? Yes, you can make this recipe ahead of time and reheat it before serving. Just make sure to store it in an airtight container in the refrigerator for up to 3 days.
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