Bucatini with Roasted Eggplant and Burst Cherry Tomato Sauce: A Culinary Bridge from Summer to Fall
Capture the vibrant essence of summer produce and embrace the comforting embrace of autumn with this hearty Bucatini dish featuring succulent roasted eggplant and a rich, bursting cherry tomato sauce.
As the golden days of summer begin to gently yield to the crisp whispers of autumn, our culinary cravings often shift. We yearn for dishes that still celebrate the season’s bounty but offer a touch more warmth and substance. This Bucatini with Roasted Eggplant and Burst Cherry Tomato Sauce perfectly bridges that gap, transforming the last of summer’s glorious produce into a deeply satisfying meal that signals the transition to cooler evenings.
There’s an undeniable allure to farm markets in late summer. Like a diligent squirrel gathering nuts for winter, I find myself drawn to the overflowing stalls, stocking up on nature’s finest. This year, my bounty included an abundance of jewel-toned heirloom cherry tomatoes and delicate Fairy Tale eggplants – small, tender, and beautifully striped, making them ideal for roasting. These ingredients, bursting with flavor and freshness, form the heart of this comforting pasta dish.
Recent days in New Jersey have brought a noticeable chill to the air, prompting a shift from light summer fare to more comforting dinners. There’s no better way to cozy up than with a generous bowl of perfectly cooked bucatini, coated in a rich, homemade sauce. This recipe marries the bright, sweet notes of ripe cherry tomatoes with the savory depth of roasted eggplant, creating a symphony of flavors that is both familiar and exciting. Fresh herbs and a grating of salty Ricotta Salata complete the experience, making this pasta a true celebration of the season’s change.
Crafting the Perfect Burst Cherry Tomato Sauce
The foundation of this delectable pasta dish is its incredibly fresh and flavorful cherry tomato sauce. It’s a testament to the idea that simplicity often yields the most profound tastes. My late grandfather was an avid gardener, his summers always marked by bountiful harvests of tomatoes and zucchini. My grandmother, affectionately known as “Nanny,” would transform these treasures into a quick, light tomato sauce, often adding sautéed zucchini rounds. Her method was simple: cook until the tomatoes softened and released their juices, a technique that always produced a wonderfully fresh and vibrant sauce, perfect for a summer evening.
A few years ago, a video for a “15-Minute Burst Cherry Tomato Sauce” from Epicurious appeared in my social media feed, immediately conjuring memories of Nanny’s simple summer creations. The concept of quickly cooking cherry tomatoes until they “burst” and create their own sauce resonated deeply. With a sudden craving for pasta and a basket full of market-fresh eggplants, I decided to adapt Nanny’s inspiration, swapping out the zucchini for my newly acquired eggplants. The result was a revelation – a fresh, modern take on a classic, reminiscent of a simplified Pasta alla Norma, and absolutely adored by everyone at the table.
The beauty of this burst cherry tomato sauce lies in its minimal effort and maximum flavor. By sautéing the tomatoes with fragrant garlic, their skins soften and eventually “burst,” releasing their sweet, acidic juices to form a natural, chunky sauce. A hint of crushed red pepper flakes, if you like a touch of heat, adds another layer of complexity. This method ensures that the vibrant, sun-kissed flavor of the tomatoes remains the star, creating a sauce that tastes purely of summer, even as fall approaches.
Mastering Roasted Eggplant and Eliminating Bitterness
Eggplant is a fantastic vegetable, but it can be a little tricky to prepare. Frying eggplant often results in cubes that act like sponges, soaking up an exorbitant amount of oil and leading to a greasy, heavy dish. While deep-frying can sometimes prevent this, it’s certainly not a method suitable for a light, late-summer pasta. For this recipe, roasting the eggplant is the superior choice. It uses significantly less oil, allows the eggplant to develop a wonderfully deep, caramelized flavor, and results in a silken, tender texture that perfectly complements the tomato sauce.
When selecting eggplant for roasting, prioritize varieties with thinner skins. The Fairy Tale eggplants I used are ideal, as their delicate skins become incredibly tender in the oven. If you opt for thicker-skinned varieties, such as a traditional globe eggplant, it’s best to peel them before dicing and roasting. This prevents any tough, chewy pieces from detracting from the overall enjoyment of the pasta. Regardless of the variety, ensure your eggplant is firm and glossy, a sign of freshness.
The “salting vs. not-salting” eggplant debate is a long-standing culinary discussion. While some argue it’s unnecessary for modern eggplant varieties, I firmly believe in salting eggplant for about 30 minutes before cooking, especially for a dish like this pasta where its texture and flavor are paramount. This process draws out excess moisture, which not only helps achieve a more tender, less watery final product but also significantly reduces any potential bitterness. Even varieties marketed as “non-bitter” can sometimes retain a subtle bite, and salting provides an extra layer of insurance for a consistently delicious result. After salting, simply rinse the eggplant cubes thoroughly and pat them completely dry before tossing with olive oil and roasting. This small step makes a significant difference in the texture and taste of your finished dish, ensuring the eggplant is perfectly tender and savory.
Ricotta Salata: The Essential Salty Finish
No late-summer pasta with eggplant and tomato sauce would be complete without the perfect cheese to crown it. Enter Ricotta Salata. If you’re not already familiar with this gem, it’s a firm, salted sheep’s milk cheese, often sold in wedges. Its flavor profile is distinct: salty, slightly briny, and with a wonderfully tangy finish that provides a beautiful contrast to the sweet tomatoes and rich eggplant. Unlike the creamy, fresh ricotta you might find in lasagna, Ricotta Salata is firm enough to grate or shave, making it an ideal finishing cheese for pasta dishes.
The tradition of grating Ricotta Salata over tomato and zucchini sauce was a cherished one in my grandmother’s kitchen, and it’s also a classic topping for the beloved Sicilian dish, Pasta alla Norma. This cheese isn’t just an afterthought; it’s an integral part of the flavor balance, offering a sharp, salty punctuation that elevates every bite. Its texture is softer than Parmigiano Reggiano but holds its form beautifully when grated, melting slightly into the warm pasta and sauce.
Should you find Ricotta Salata elusive in your local market, Pecorino Romano makes an excellent substitute. It shares a similar firm texture and a distinct salty, sheep’s milk tang, which is precisely what you want to cut through the richness of the vegetables and pasta. This essential salty component provides depth and balance, transforming a simple pasta dish into a culinary masterpiece. If you happen to pick up a block of Ricotta Salata and are looking for other ways to use it, The Kitchn offers a fantastic list of suggestions that highlight its versatility in various dishes, from salads to pizzas.
With a generous bowl of this bucatini pasta, perhaps accompanied by a glass of earthy Pinot Noir, the transition from summer’s vibrant energy to fall’s comforting embrace feels not just bearable, but truly delightful. While I’ll cherish these heartier flavors of autumn and winter, you can bet I’ll be eagerly anticipating next year’s tomato harvest, ready to savor summer’s best all over again!
Bucatini with Roasted Eggplant and Cherry Tomato Sauce
This quick and easy fresh tomato sauce, mixed with silky roasted eggplant and fragrant herbs, creates a perfect late-summer dinner ideal for when the evenings begin to cool. Crushed red pepper flakes are an optional addition for a gentle kick, or can be adjusted to make a milder sauce.
Ingredients
- 1-1/2 pounds eggplant, cut into 3/4- to 1-inch dice*
- ½ cup plus 2 tablespoons olive oil, plus additional for serving
- 3 large garlic cloves, chopped
- 2 pounds cherry tomatoes
- ½ teaspoon crushed red pepper flakes (optional)
- ½ cup fresh basil leaves, torn
- 1 tablespoon fresh oregano leaves, roughly chopped
- 1 pound bucatini (or your favorite pasta)
- Ricotta Salata, for serving
- Kosher salt and freshly-ground black pepper
Instructions
Roast the Eggplant
- Preheat oven to 425 degrees F. Toss eggplant cubes and 1 tablespoon kosher salt in a colander set inside of a bowl. Let stand for 30 minutes. Discard any liquid in the bowl, rinse eggplant cubes, and dry well.
- On a large baking sheet (line with foil for easy cleanup), toss together eggplant, 2 tablespoons olive oil, and a few grinds of black pepper. Roast for 20 minutes. Flip eggplant cubes, and continue roasting for 10-15 minutes more, until eggplant is tender and browned.
Make the Cherry Tomato Sauce
- While eggplant is cooking, heat 1/2 cup olive oil in a large skillet over medium-high heat. Add garlic and sauté for 30 seconds, until fragrant. Add cherry tomatoes, 1/2 teaspoon salt, and a few grinds of black pepper. Cook until tomato skins begin to blister, pressing down on the tomatoes with the back of a wooden spoon to help them burst and release their juices. Add the crushed red pepper flakes, if using.
- Lower heat and simmer until tomatoes are soft and the sauce is thickened, about 15 minutes.**
- Stir in roasted eggplant, basil, and oregano. Season to taste with salt and pepper.
Serve
- Cook bucatini to “al-dente” in a pot of salted, boiling water. Reserve 1 cup of the pasta cooking water and drain pasta in a colander. Add pasta to the sauce skillet and toss to combine over medium heat. Add reserved pasta cooking water, as needed, to bring the sauce to a consistency that coats the pasta.
- Serve in warm bowls, with a drizzle of extra-virgin olive oil, and grated ricotta salata on the top.
Notes
*Depending on the varieties of eggplants you’re using, you might want to peel them before roasting. The skins on baby eggplants, such as Fairy Tale, usually become very tender with roasting, but tougher-skinned varieties can be unappealing in the sauce.
**I like to serve the sauce chunky with some of the tomatoes still intact. If you prefer that your finished sauce not have the tomato skins and seeds in it, you can puree it at this point, or pass it through a food mill before returning it to the pan and proceeding with the recipe. Pureed sauce might need extra pasta water to coat, so reserve a bit more than a cup when draining your bucatini.
Nutrition Estimate
Calories: 527kcal | Carbohydrates: 65g | Protein: 11g | Fat: 24g | Saturated Fat: 3g | Sodium: 25mg | Potassium: 601mg | Fiber: 5g | Sugar: 7g | Vitamin A: 915IU | Vitamin C: 35.8mg | Calcium: 53mg | Iron: 2.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.