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Calamari to with roasted eggplants, tomatoes, and olives
Nb persons: 6
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| Calamari to is a little ring shaped pasta. You can also use other short tubular pasta, such as mezzi rigatoni or pennoni Active time: 25 minutes Total 45 minutes | |
| 4 cups | chert tomatoes, preferably a mix of red, orange and yellow |
| 4 | Japanese eggplants, cut crosswise into 1/2 inch rounds |
| 4 cloves | garlic, smashed and peeled |
| 2 tbs. | extra virgin olive oil |
| Coarse salt | |
| freshly ground black pepper | |
| 1 pound | calamarata pasta |
| 4 links | sweet italian sausage, casings removed |
| 1 cup | pitted Kalamata olives |
| 1/2 cup | grated pecorino, ( 2 ouncs) plus more for serving |
| Small | fresh basil leaves, for serving |
1- preheat oven to 425 degrees. Divide tomatoes, eggplants, and garlic between 2 rimmed bKing sheets. Drizzle with oil; season with salt.
Toss to combine, then spread in a single layer. Roast until eggplants are tender and brown in spots, about 25 minutes.
2- bring a large pot of water to a boil; add salt. Cook pasta 2 minutes less than instructed on package. Drain, reserving 1 cup pasta water.
3- me awhile, heat a large sauté pan over medium high. Cook sausage, breaking it into small pieces, until browned, 10-15 minutes. Add reserved pasta water; cook, scraping up browned bits from bottom of pan, until almost evaporated.
4- in a large bowl, combine eggplant mixture, sausage, olives, pasta, and cheese. Season with salt and pepper. Top with basil and serve immediately, with. Ore cheese alongside.
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