Agnolotti With Eggplant, Tomatoes And Garlic

Agnolotti With Eggplant, Tomatoes And Garlic

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    2 tablespoons olive oil

    1 medium eggplant, cut into 1-inch pieces

    8 ounces (about 2 cups) cherry tomatoes

    1 pound agnolotti

    1/2 teaspoon red pepper flakes

    4 cloves garlic, thinly sliced

    1 teaspoon lemon zest

    1 tablespoon chopped fresh marjoram


    prep: 10 minutes

    total: 30 minutes



    large sauté pan

    grater or zester

    slotted spoon


    1. Bring a pot of water and 2 teaspoons salt to a gentle boil. Prep all the ingredients.

    2. Heat the olive oil in a large sauté pan over medium-high heat. When it’s hot and shimmering, add the eggplant and tomatoes and shake the pan briefly. Leave them alone to brown very well, 3-5 minutes.

    3. When the water boils, add the pasta and stir to prevent sticking. Cook until the pasta floats and is tender and hot all the way through, 5-8 minutes. Reserve 1 cup of the pasta water.

    4. Once the eggplant and tomatoes have browned, season them with a sprinkling of salt and the red pepper flakes. Stir in the garlic, half the zest and half the marjoram. Cook for 1 minute, then add 1/2 cup of the pasta water. Simmer, stirring occasionally, until the tomatoes begin to break down, 2-4 minutes.

    5. Using a slotted spoon, add the agnolotti to the sauce and toss to combine. Gently stir in the rest of the marjoram and zest. Cook a minute more, adding a little more pasta water if you need it. There should be just enough liquid in the pan to coat the pasta.