Rocchetti pasta with Brussels sprouts, tomato, eggplant, and paprika
This rocchetti pasta dish combines the earthy tastes of Brussels sprouts and eggplant with the tangy sweetness of tomato, all balanced by the warm undertones of paprika.
Instructions
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Roast the Vegetables
- Preheat the oven to 400°F (200°C).
- Trim and halve the Brussels sprouts. Cube the eggplant and tomato.
- Toss the vegetables in olive oil, sprinkled with salt, pepper, and paprika.
- Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes or until they are tender and have caramelized edges.
- Roast the Vegetables
- Preheat the oven to 400°F (200°C).
- Trim and halve the Brussels sprouts. Cube the eggplant and tomato.
- Toss the vegetables in olive oil, sprinkled with salt, pepper, and paprika.
- Spread the vegetables in a single layer on a baking sheet and roast for 25-30 minutes or until they are tender and have caramelized edges.
- Cook the Pasta
- Bring a large pot of salted water to a rolling boil.
- Add the rocchetti pasta and cook according to the package instructions until al dente.
- Drain the pasta, reserving some pasta water.
- Combine Pasta and Vegetables
- In a large skillet over medium heat, combine the roasted vegetables with the cooked pasta.
- Add splashes of reserved pasta water if necessary to loosen the mixture and create a light sauce.
- Stir gently until everything is heated through.
- Finish and Serve
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with freshly grated Parmesan cheese and a sprinkle of fresh herbs or additional paprika.
Recipe notes
- The vegetables can be roasted ahead of time and refrigerated, then quickly reheated with the pasta for a faster meal.
- For an extra punch of flavor, consider adding minced garlic or red pepper flakes to the vegetables before roasting.
- Rocchetti pasta can be replaced with other pasta shapes, such as fusilli or farfalle, which also catch pieces of the vegetables well.
- For a vegan version, omit the Parmesan cheese or use a vegan cheese alternative.
Ingredients
Scaled from 1 serving
Measurement system
- 2 ounces rocchetti pasta
- ¼ pound Brussels sprouts
- ¼ large eggplant
- ½ medium tomatoes
- 1 tablespoon olive oil
- ½ teaspoon paprika
- Pinch of salt and pepper to taste
- Parmesan cheese, for garnish
- Fresh herbs (e.g., basil, parsley), for garnish