Tag Archives: pasta

Pasta aubergine (roasted tomatoes and eggplant)

This can be served with italian-style sausage, if desired. A short, sturdy pasta like rigatoni, rotini or penne is the best choice for this chunky sauce. NOTE: This recipe takes ~2 1/2 hours.


  • 1 medium eggplant (~1 lb), trimmed and cut into 3/4-inch cubes
  • 1/4 cup extra virgin oil oil
  • 1/2 medium yellow onion, chopped
  • 1 teaspoon light brown sugar
  • 3 garlic cloves, minced
  • 1/4 teaspoon oregano
  • 1/4 teaspoon basil
  • 1/4 teaspoon thyme
  • 1/2 teaspoon kosher salt
  • pinch red pepper flakes
  • 2 bay leaves
  • 1/2 cup white wine
  • 1 28 oz can of diced tomatoes in juice
  • 2 tablespoons capers, drained
  • 10 oz rigatoni (~4 cups)


  1. Preheat oven to 400F
  2. Toss eggplant with olive oil. Scatter onion over the eggplant and sprinkle with brown sugar. Bake for ~45 minutes, stirring twice to prevent edges from browning.
  3. While the eggplant is baking, combine garlic, herbs, salt, red pepper, bay leaves, white wine, and diced tomatoes in a medium bowl.
  4. After the eggplant has roasted for 45 minutes, remove it from the oven and stir in the tomato mixture. Reduce oven to 350F, cover the roasting pan with aluminum foil, and roast for another 1 1/2 hours until the eggplant is very tender.
  5. Remove the sauce from the oven, stir in capers, remove bay leaves, and let cool uncovered for 5 minutes.
  6. Toss with pasta and serve, with Parmesan, if desired.

Artist’s Arrabbiata (Sarah Leah Chase)

1/3 cup plus 2 T fruity olive oil

6 large cloves garlic, peeled and cut into course slivers

1/2 to 1 tsp dried red pepper flakes

12 ripe plum tomatoes, cut into quarters

salt to taste

4 oz pancetta (optional)

12 oz penne

1 cup grated Parmesan

Heat 1/3 cup olive oil in a skillet over med-high heat. Add garlic and saute until golden, 3-5 minutes. Stir in the red pepper flakes and cook 1 minute more. Add the tomatoes and simmer over med heat, stirring occasionally, until the tomatoes cook down and the sauce has thickened, about 15 minutes. Season to taste with salt. If adding pancetta, cook in a skillet over med heat until crisp, 10-12 minutes. Drain, the crumble. Cook the penne in a large pot of salted boiling water until al dente. Drain and toss with the remaining 2 T olive oil. Top with sauce, pancetta and Parmesan.

Puttanesca Sauce

Makes about 3 cups

2 tablespoons olive oil

4 medium cloves garlic, minced

4 teaspoons minced anchovies (about 8 to 10 fillets; see Kitchen Note)

1 teaspoon crushed red pepper flakes

1 can (28 ounces) diced tomatoes, undrained

½ cup black olives, such as Gaeta, Alphonso or kalamata, pitted and chopped coarsely

¼ cup minced fresh parsley leaves

3 tablespoons capers, rinsed

Salt and fresh ground black pepper to taste

1. Heat oil, garlic, anchovies and pepper flakes in a medium saucepan over medium heat. Cook, stirring frequently, until garlic is fragrant but not browned, 2 to 3 minutes. Stir in undrained tomatoes and stir until lightly thickened, about 10 minutes.

2. Stir olives, parsley and capers into the sauce and season with salt and pepper to taste.

3. To store: Let sauce cool, uncovered at room temperature, for 25 minutes. Transfer to an airtight container(s) and refrigerate up to 4 days. Or transfer to airtight freezer containers in the portion size you’ll most likely use. Be sure to leave about ½-inch headspace for expansion. Freeze up to 2 months.

4. To serve: Defrost in refrigerator overnight. Warm sauce in a saucepan over medium-low heat. This recipe makes enough for about ¾ to 1 pound pasta, and is also great for simmering pork, chicken and hearty white fish such as cod and halibut.

Times Kitchen Note: Don’t omit anchovies, even if you’re not a fan. Their flavor doesn’t overwhelm the other ingredients, and they add a little thickening to the sauce.

From “The Best Make-Ahead Recipe: How to Cook Now … to Save Time Later” by the editors of Cook’s Illustrated