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
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Preheat grill.
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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.
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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.