Pasta with Tuna and Roasted Eggplant |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from Novita Restaurant in Queens, NY. Ingredients:
3/4 lb yellowfin tuna |
1 1/2 pounds eggplant, peeled in alternating stripes and cut into 3/4-inch pieces |
1 large onion, halved and cut into 1/2-inch wedges |
2 pints (4 cups) cherry tomatoes |
1 freshly ground black pepper |
1/4 cup olive oil |
3/4 pound whole-wheat penne , (or other short, tubular pasta like fusilli) |
1/4 cup sliced, pitted kalamata or oil-cured black olives |
1/2 cup finely grated parmesan cheese, plus more for serving |
Directions:
1. Cut the tuna in 1 dice, then quickly sear in a hot pan. Set aside.
2. Preheat oven to 450 degrees. In a medium (11-by-15-inch) roasting pan, combine eggplant, onion, tomatoes, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and oil; toss well to coat. Roast until tender, tossing mixture halfway through, about 30 minutes.
3. Meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
4. Add tuna, roasted eggplant mixture, olives, and Parmesan. Toss to coat, adding 1/4 to 1/2 cup reserved pasta water, if desired. Serve immediately, sprinkled with more cheese.
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