Roasted aubergine pasta with basil brings together golden vegetables, a gently simmered tomato sauce and plenty of fresh herbs. The aubergine should be soft enough to yield under a fork, with browned corners that give the sauce depth. Roasting it while the tomatoes simmer keeps the cooking manageable and avoids frying several batches. This recipe serves four, with enough sauce to coat the pasta while leaving the aubergine as the main attraction.
Start with well-roasted aubergine
Cut the aubergines into roughly equal cubes so their centres soften at a similar pace. Leave the skin on: it helps the pieces hold their shape when you fold them into the pasta. Choose firm aubergines with smooth skin and avoid any with soft, sunken patches.
You do not need to salt and drain the aubergine for this recipe. Instead, toss the cubes thoroughly with measured olive oil and spread them over two trays. The gaps between the pieces let moisture escape. A crowded tray encourages steaming, leaving the vegetables pale and spongy instead of tender and browned.
Tinned tomatoes provide a straightforward sauce that lets the roasted vegetables stand out. Add basil towards the end, when its fresh aroma will survive. Cheese is optional, so taste and season the sauce before deciding how much to use.
Ingredients for four servings
Allow about 20 minutes for preparation and 35 to 45 minutes for cooking. The sauce and pasta cook while the aubergine roasts. You will need two large roasting trays, a pasta saucepan and a wide, deep frying pan.
- 2 medium aubergines, about 700 to 800 g total, trimmed and cut into 2 cm cubes
- 4 tablespoons olive oil, divided
- 1 small onion, finely chopped
- 3 garlic cloves, finely sliced
- 2 tablespoons tomato puree
- 1 x 400 g tin chopped tomatoes
- 100 ml water, plus extra as needed
- 350 g dried rigatoni, penne or fusilli
- 25 g fresh basil, leaves picked and tender stalks finely chopped
- Half a teaspoon dried chilli flakes, optional
- Half a teaspoon fine salt for the aubergine, plus more for seasoning and the pasta water
- Freshly ground black pepper
- 30 g finely grated Parmesan or vegetarian hard cheese, optional
Short pasta is useful here because the aubergine settles among the tubes or spirals. Keep a mug beside the hob for reserving pasta water. This starchy water helps the tomatoes and olive oil cling to the pasta, giving you a cohesive sauce without cream.
How to make roasted aubergine pasta with basil
- Prepare the oven and trays. Heat the oven to 220 degrees Celsius, or 200 degrees Celsius fan. Divide the aubergine between two large roasting trays. Add 3 tablespoons of olive oil, the measured salt and some black pepper. Toss thoroughly and spread into a single layer, leaving gaps between the cubes.
- Roast until completely tender. Cook for 30 to 40 minutes, turning the cubes after about 20 minutes. Swap the trays around if one browns faster. Test a large piece with a fork: its centre should feel soft, with no firm, spongy resistance. Give it longer if necessary.
- Soften the onion. Meanwhile, warm the remaining tablespoon of oil in the wide frying pan over medium-low heat. Cook the onion for 8 to 10 minutes, stirring occasionally, until softened. Add the garlic, chopped basil stalks and optional chilli flakes. Cook for another minute without letting the garlic scorch.
- Build the sauce. Stir in the tomato puree and cook for 1 to 2 minutes. Add the chopped tomatoes and 100 ml water, using the water to rinse out the tin. Simmer gently, uncovered, for 15 to 20 minutes. Stir occasionally and add a splash of water if the sauce starts catching. Taste and season.
- Cook the pasta. Bring a large saucepan of water to the boil and salt it. Add the pasta and cook until just short of the packet’s suggested time, checking that it still has a little bite. Reserve about 300 ml of cooking water before draining.
- Combine gently. Fold the roasted aubergine into the tomato sauce. Add the pasta and a splash of reserved cooking water. Toss gently over medium heat for 1 to 2 minutes, adding more water a little at a time until the sauce coats the pasta and the pasta is cooked to your liking.
- Finish off the heat. Tear in most of the basil leaves and fold through the cheese, if using. Taste again and adjust the seasoning. Divide between warm bowls and scatter the remaining basil over the top.
Check the texture before serving
Give pale aubergine more space
If the cubes remain pale, check whether they are crowded. Spread them farther apart or use an additional tray. Browning adds flavour, but tenderness matters too. A dark exterior with a chewy centre means the aubergine still needs cooking. Turn the pieces and continue roasting, keeping an eye on smaller cubes that may finish first.
Adjust the sauce with pasta water
The finished sauce should look slightly loose in the pan because pasta continues absorbing moisture as it sits. Add reserved water in small splashes, tossing after each addition. If the tomato base looks watery before adding the pasta, simmer it uncovered a little longer. Once the aubergine goes in, avoid vigorous stirring unless you want it to break down into the sauce.
Keep the basil fresh
Wash and dry the basil before picking the leaves. Use tender stalks in the sauce and save the leaves for finishing. Adding all the leaves during simmering dulls their fresh flavour. Tear larger leaves just before adding them, and keep a few whole ones for the bowls.
Swaps, serving and leftovers
For a vegan version, omit the cheese or use a vegan alternative you enjoy. If you use vegetarian hard cheese, check the label for vegetarian rennet. Gluten-free short pasta works too; follow its packet instructions and fold it through carefully because some varieties become fragile when cooked.
You can prepare the roasted aubergine and tomato sauce ahead. Cool them promptly, refrigerate in separate covered containers and use within two days. Reheat the sauce until steaming hot, fold in the aubergine and heat thoroughly while fresh pasta cooks. Keeping the components separate helps preserve the vegetable pieces. Add the basil at the end.
Refrigerate leftover finished pasta promptly and use within two days. Reheat in a covered pan with a splash of water, stirring gently until steaming hot throughout. The aubergine will soften further and the pasta will absorb more sauce, so loosen it as needed. Finish with fresh basil and serve with a green salad or steamed green beans.
