- 1 (8.8-ounce) package uncooked pappardelle (wide ribbon pasta)
- 3 tablespoons olive oil, divided
- 5 large garlic cloves, crushed
- 1 pound eggplant, cut into 1-inch pieces
- 1 tablespoon chopped fresh oregano
- 1 (10-ounce) container grape tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper
- 2 ounces fresh pecorino Romano cheese, shaved (about 1/2 cup)
- 1/3 cup pine nuts, toasted
- 1/4 cup chopped fresh flat-leaf parsley
- calories 335
- fat 15.8 g
- satfat 3.9 g
- monofat 6.4 g
- polyfat 3.4 g
- protein 10.7 g
- carbohydrate 40.2 g
- fiber 5.4 g
- cholesterol 10 mg
- iron 2.4 mg
- sodium 391 mg
- calcium 118 mg
How to Make It
Preheat broiler to high.
Cook pasta according to directions; omit salt and fat. Drain in a colander over a bowl, reserving 1/2 cup liquid.
Combine 1 tablespoon oil, garlic, eggplant, oregano, and tomatoes on a jelly-roll pan; toss. Broil 8 minutes or until tomatoes begin to soften.
Combine reserved cooking liquid, 2 tablespoons oil, salt, and peppers in a bowl, stirring with a whisk. Add pasta and eggplant mixture; toss. Sprinkle with cheese, pine nuts, and parsley.
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