This delicious mafaldine pasta recipe pairs tender roasted eggplant with capers and tangy marinara sauce! The perfect way to cook this unique pasta shape.
For the roasted eggplant
- 1/4 cup olive oil
- 2 medium to large eggplants (about 2 pounds)
- 3/4 teaspoon kosher salt
- 1/4 teaspoon grated garlic
- 1 tablespoon chopped fresh basil or Italian parsley
- Freshly ground pepper
For the pasta
- 1 recipe Easy Marinara Sauce (or best quality jarred marinara sauce)
- 3 tablespoons capers, drained
- 1 pound mafaldine pasta
- Fresh basil, to garnish (leftover from the marinara recipe)
- Preheat the oven to 425 degrees Fahrenheit.
- Roast the eggplant: Cut the eggplant into 1-inch chunks. Quickly mix with olive oil and kosher salt and fresh ground pepper (the eggplant soaks up the oil in an instant, so mix as soon as you add it). Place it on a parchment lined baking sheet. Roast for 30 to 35 minutes, until browned and very tender, gently stirring the sheet at about the 25 minute mark.
- Make the marinara sauce: Meanwhile, make the Easy Marinara Sauce. Let it simmer covered until the eggplant is done.
- Make the pasta: Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). Then drain the pasta and return it to the pot.
- Season the eggplant: When the eggplant is done, remove it from the oven and gently toss with the garlic and herbs, making sure to spread out any chunks of garlic that stick together. The eggplant will be very tender so handle it gently.
- Serve: Add the drained capers to the marinara sauce. Pour the sauce over the pasta and mix to combine. To serve, add noodles to a plate, then top with roasted eggplant and finely chopped basil. (If you’d like, you can top with grated Parmesan or Pecorino cheese: but it’s not necessary for flavor!)
- Category: Pasta
- Method: Roasted
- Cuisine: Italian
Keywords: Mafaldine Pasta