Casarecce Pasta with Pesto, Eggplant and Slow Roasted Tomatoes | CookOS

Casarecce Pasta with Pesto, Eggplant and Slow Roasted Tomatoes

Name: Casarecce Pasta with Pesto, Eggplant and Slow Roasted Tomatoes
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 pound Casarecce pasta (or other short pasta shape); 1 large eggplant, sliced into 1/2-inch rounds; 2 cups cherry tomatoes; 1/2 cup fresh basil pesto; 1/4 cup extra virgin olive oil; 3 cloves garlic, minced; Salt and pepper to taste; Freshly grated Parmigiano-Reggiano cheese for serving

This Casarecce Pasta with Pesto, Eggplant and Slow Roasted Tomatoes combines fresh basil pesto with grilled eggplant and sweet roasted tomatoes for a balanced, herbaceous Italian pasta that works equally well as a weeknight dinner or make-ahead side.

🌍Italian 🥗Vegetarian 🏷️Casarecce 🏷️Pasta 🏷️Pesto Eggplant

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Total

1h 15m

Servings

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From The Italian Dish

Ingredients

1 pound Casarecce pasta (or other short pasta shape)
1 large eggplant, sliced into 1/2-inch rounds
2 cups cherry tomatoes
1/2 cup fresh basil pesto
1/4 cup extra virgin olive oil
3 cloves garlic, minced
Salt and pepper to taste
Freshly grated Parmigiano-Reggiano cheese for serving

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Instructions

1
Preheat oven to 400°F for roasting tomatoes
2
Slice eggplant into 1/2-inch rounds and salt generously. Let sit for 30 minutes to draw out moisture
3
Toss cherry tomatoes with olive oil, salt, and pepper. Roast in oven for 25-30 minutes until slightly caramelized
4
Pat eggplant slices dry and brush with olive oil. Grill or pan-fry until golden and tender, about 3-4 minutes per side
5
Cut grilled eggplant into bite-sized pieces
6
Cook casarecce pasta according to package directions until al dente. Reserve 1 cup pasta water before draining
7
In a large pan, combine cooked pasta with pesto, adding pasta water as needed to create a silky sauce
8
Add roasted tomatoes and grilled eggplant pieces to the pasta
9
Toss gently to combine and season with salt and pepper
10
Serve immediately topped with freshly grated Parmigiano-Reggiano cheese

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Tips & Notes

Pro tips

Salt eggplant slices and let them rest for 10 minutes before grilling to remove excess moisture and prevent a soggy texture.
Slow-roast tomatoes at 250°F for concentrated flavor; they should be wrinkled and caramelized but not completely dried out.
Toss pasta with pesto last, just before serving, to preserve the fresh basil color and prevent it from darkening or oxidizing.
Use freshly grated Parmigiano-Reggiano cheese—pre-grated versions often contain anti-caking agents that prevent proper melting and cling to the pasta.

Substitutions

Casarecce → Fusilli or Farfalle (similar short pasta shapes that hold pesto and vegetables well)
Fresh basil pesto → Arugula or walnut pesto (changes the herbaceous profile but works well with eggplant)
Cherry tomatoes → Plum tomatoes (slice lengthwise before roasting for even cooking)
Extra virgin olive oil → Light olive oil (reduces fruity notes but works for cost savings)

Storage & make-ahead

Store cooled pasta in an airtight container for up to 2 days. Reheat gently over low heat or serve cold; add a splash of fresh olive oil or pesto if needed to restore moisture.

Common Questions

Can I make the pesto ahead of time?

Yes. Fresh basil pesto keeps refrigerated for up to 5 days in an airtight container. Toss it with the pasta just before serving to preserve color and texture.

How long should I slow-roast the tomatoes?

Slow-roast cherry tomatoes at 250°F for 1.5 to 2 hours until they collapse slightly and concentrate in flavor. They should look wrinkled but still hold their shape.

What's the best way to grill eggplant without it getting soggy?

Slice eggplant into even 1/2-inch rounds, salt lightly, and let sit 10 minutes to release moisture. Pat dry, brush with olive oil, and grill over medium-high heat 3–4 minutes per side until golden and tender.

Can I use jarred pesto instead of fresh?

Yes, jarred pesto works as a time-saver, though fresh basil pesto offers brighter flavor. Use the same amount and adjust seasoning to taste.

Does this dish hold well as leftovers?

Yes. Store in an airtight container for up to 2 days. Reheat gently over low heat or enjoy cold. Add a splash of olive oil or fresh pesto if the pasta dries out.