This pasta dish is seriously so darn simple and quick to put together. Cooking the pasta is the most work you have to do, and on these hot summer nights sometimes that is all we can muster up the energy for! Add other veggies, a fun sauce, more cheese, whatever floats your boat. Thanks to Loriann and Katie for help naming this dish as I was having major title block!
12 oz (1 box) of bowtie pasta or any pasta of your choice
2 T olive oil
1 eggplant cut into cubes and seasoned with salt and pepper
2 T minced garlic
1 pint or small box of cherry tomatoes (I used a rainbow variety for color) halved
1/2 cup grated parmesan cheese
Cook pasta as directed on box, and drain
Heat oil in a saucepan and cook eggplant until tender and golden brown, about 6-8 minutes. Season with more salt and pepper if needed.
Add garlic, and tomatoes and cook until tomatoes start to burst, about 4-5 minutes
Turn heat to low and add pasta, incorporating all ingredients. Add cheese and serve
*Could add some basil or more cheese if it suits your fancy
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Love the ease of this recipe. We are about to get a ton of tomatoes from our garden. Can’t wait to use them in an easy pasta like this.
What a wonderful recipe, love tomatoes cooked like this, they have so much flavor.
I love a simple pasta dish and this is great one