Red Pesto Pasta with Eggplant is a hearty Mediterranean-inspired pasta dish featuring tender roasted eggplant tossed with rich red pesto and perfectly cooked pasta. This comforting and flavorful recipe is simple enough for weeknight dinners yet elegant enough for entertaining.
Total Time:45 minutes
Yield:4 servings
Ingredients
12 oz pasta of choice
1 medium eggplant, cubed
1/2 cup red pesto
3 tbsp olive oil
3 cloves garlic, minced
1 cup cherry tomatoes, halved
1/2 cup parmesan cheese, grated
1/4 cup fresh basil, chopped
1 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes
Instructions
Preheat the oven to 425°F.
Place the cubed eggplant on a baking sheet. Drizzle with 2 tablespoons olive oil and season with salt and black pepper.
Roast the eggplant for 25 to 30 minutes, turning halfway through, until golden brown and tender.
Meanwhile, cook the pasta in salted boiling water until al dente according to package instructions. Reserve 1/2 cup pasta water before draining.
Heat the remaining olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant.
Add the cherry tomatoes and cook for 3 to 4 minutes until softened.
Stir in the red pesto and a splash of reserved pasta water to loosen the sauce.
Add the roasted eggplant and cooked pasta to the skillet. Toss until evenly coated.
Sprinkle with parmesan cheese, red pepper flakes, and fresh basil before serving.
Notes
Penne, rigatoni, fusilli, or spaghetti all work well in this recipe.
Add grilled chicken, shrimp, or chickpeas for extra protein.
Spinach or arugula can be stirred in before serving for extra greens.
Feta cheese can be used instead of parmesan for a tangier flavor.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently with a splash of water or olive oil to refresh the sauce.
Roasted eggplant can be prepared a day ahead for easier meal prep.
