Ingredients
½ lb Penne
1 eggplant (cut in half lengthwise)
2 heads of garlic
3 - 4 shallots
28 oz can of San Marzano Whole Peeled Tomatoes
½ Olive oil (about cup for the entire recipe)
¼ cup grated Parmesan cheese
2 teaspoons chili flakes
¼ cup heavy cream
1 tablespoon tomato paste
¼ cup fresh basil (if unavailable, you can use dried)
Salt and black pepper, to taste
Directions
Step 1
Preheat the oven to 450°F.
Step 2
Line a baking sheet with parchment paper.
Step 3
Slice the heads of garlic in half horizontally and place them on a large piece of foil. Add the shallots, drizzle with olive oil, season with salt, and wrap everything in the foil.
Step 4
Place the eggplant halves cut-side up on the prepared baking sheet and brush them lightly with olive oil.
Step 5
Roast for about 45 minutes or until soft.
Step 6
Remove the eggplant, garlic, and shallots from the oven and let them cool.
Step 7
Peel the eggplant and squeeze the garlic out of its skin.
Step 8
In a food processor, combine the canned tomatoes, roasted eggplant, shallots, and garlic. Season with salt, black pepper, and 1 teaspoon of chili flakes. Add the basil and process until everything is combined.
Step 9
Cook the pasta in a pot of boiling salted water according to the package instructions (al dente), then drain, reserving a cup of the cooking water.
Step 10
Heat ¼ cup of olive oil in a pan over medium-high heat. Add the tomato paste and sizzle for one minute.
Step 11
Add the tomato-eggplant mixture to the pan, and cook for 2-3 minutes, allowing the liquids to evaporate. Then add the heavy cream and cook for an additional 3-4 minutes. Adjust salt and black pepper to taste.
Step 12
Add the al dente penne, Parmesan, and reserved pasta water. Mix over medium heat for about 3 minutes, or until you achieve a smooth and creamy texture and the pasta is fully cooked.
Step 13
Serve topped with grated Parmesan cheese and additional chili flakes if you prefer extra heat.
