Tomato and Eggplant Fusilli

Tomato and Eggplant Fusilli
Servings: 6 Prep 15 mins Cook 30 mins


  • 1/4 cup olive oil
  • 4 cups cherry tomatoes
  • 1 large eggplant (about 11/4 lb), cut into 1/2-inch cubes
  • 3 large cloves garlic, sliced
  • 3/4 teaspoon salt
  • 1 pound whole wheat fusilli
  • 1 cup fresh basil, hand torn
  • 1 cup heaping (4 oz) shredded ricotta salata

Make It

1. In a large lidded skillet, heat 2 tbsp of the oil over medium heat. Stir in tomatoes and eggplant. Cook, covered, 15 minutes. (If skillet does not have a lid, try covering tightly with aluminum foil or a baking sheet.) Stir in garlic and 1/4 tsp of the salt; cover and cook another 10 to 15 minutes until tomatoes are slightly wilted.

2. Meanwhile, bring a pot of lightly salted water to a boil. Cook fusilli according to package directions, reserving 3/4 cup of the pasta water. Using a slotted spoon, transfer fusilli to skillet with tomatoeggplant mixture. Stir in 1/2 cup of the pasta water, 3/4 cup of the basil, 3/4 cup of the ricotta salata, the remaining 2 tbsp oil and remaining 1/2 tsp salt. (If pasta seems dry, stir in 1/4 cup pasta water.) Garnish with remaining 1/4 cup basil and 1/4 cup ricotta salata.