Marshalls Abroad

Life Pasta Summer Tomatoes

Creamy Tomato Pasta with Basil, Spinach and Eggplant

The flavors and textures of this meal — from the roasted tomatoes, eggplant, spinach and fresh basil, to the creamy sauce made from greek yogurt and warm pasta — seem to be created for each other.

Sometimes I wish you all could be around our table with us!
Until that day, here is a simple, delicious, flavorful meal to share and fellowship with those near you.

Creamy Tomato Pasta with Basil, Spinach and Eggplant
{serves 4-6}

1 yellow onion, chopped
1 C spinach, chopped
1 pint cherry tomatoes, roasted
2 large handfuls of fresh basil
1-2 large eggplants, diced
1 C wholemilk greek yogurt
24 oz favorite tomato sauce
1 lb fettuccine
1 C shredded pecorino, plus more for garnish
2 TBS crushed garlic
EVOO
sea salt

Fill a large pot with water 3/4 full. Once boiling, add in two generous handfuls of sea salt. This sounds like a lot, but it was how I was taught in Italy! My roommate’s Italian mama had told me that it’s the number one thing people get wrong when they make pasta… they use too little salt! Once the water is boiling again, add in the pasta, stirring occasionally until cooked al dente. Strain and set aside.

In a preheated 450 degree oven, roast the cherry tomatoes whole, drizzled in EVOO and sea salt for about 20 minutes, or until tender and slightly brown. Set aside. 

In the same pot that you used for the pasta {to keep it easier // less dishes!} cover the bottom in EVOO over medium low heat. Immediately add in the chopped onion and garlic. Stir for a few minutes until the onions soften. Add in the eggplant with more EVOO and occasionally stir until they have softened and slightly browned. Don’t worry about using too much olive oil — you just can’t! Add in your favorite tomato sauce and stir until it has heated completely. Turn the heat down to low and add in the spinach, pecorino  and greek yogurt, stirring until heated. Taste; is it flavorful enough? This will greatly depend on what tomato sauce was used. If it needs a little more flavor, try adding in a bit more sea salt or even better — another cup of pecorino! Serve immediately on plates or in bowls with fresh basil, shaved pecorino and crisp, white wine.


Comments

  3. Ondina Maria says

    Looks lovely and delicious. For last night's dinner we had penne with EVOO, heirloom tomatoes, basil and grated Azores cheese: the tomatoes were partially cooked in the EVOO, just so they were soft and creamy. It was absolutely delicious. And your pasta just reminded me of that meal 🙂

  4. Tim and Lanna Britt says

    mmm love the greek yogurt twist! Wish the Marshalls were coming over for some homemade pizza tonight so we could sit outside and watch your favey – the Bachelorette finale!! 🙂
    MISS YOU!!
    love, lanneybear

  7. Hana R says

    This looks delicious!!! Will be trying this recipe this week!! I also learned from an Italian grandma about salting the pasta water really well before adding your pasta!

  10. chiara says

    I'll have to try it! Roasted tomatoes must be very flavourful.
    I tried a simpler version last Sunday: sautée garlic, eggplant, and after a while add cherry tomatoes cut in half. It all has to be very fast.
    Add pasta (I chose penne), thyme (it's wonderful with eggplant) and mozzarella.
    Some ricotta salata on top adds flavour, but it's not mandatory.

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