What You'll Need
Scale
- 1 pound box of Barilla Spaghetti
- 1 large eggplant, cut into 1 inch cubes
- 1 pint (16 oz) cherry tomatoes
- 3 shallots, cut into 1/2 inch cubes
- 8 cloves of garlic
- 1/2 cup extra virgin olive oil
- 1/2 cup red wine vinegar
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon red pepper flakes
- 3 cups of cubed pumpernickel bread
- 3 cloves garlic, peeled
- 1/3 cup of extra virgin olive oil
- 1/2 cup of grated parmesan
- Kosher salt
- Ground black pepper
What You'll Do
- Preheat oven to 400 degrees.
- On a parchment-lined sheet pan, add 1 large cubed eggplant, 1 pint of cherry tomatoes, 3 chopped shallots, 8 garlic cloves, 1/2 cup of olive oil, 1/2 cup of red wine vinegar, salt and pepper. Coat everything evenly and place pan in the oven for 45 minutes.
- Add 3 cups of cubed pumpernickel bread and 3 cloves of peeled garlic into a food processor. Pulse about 6-8 times, creating small crumbs. Set aside. Heat 1/3 cup of olive oil over medium heat in a pan. Add breadcrumbs and stir for 10-15 minutes until they get dark and crispy. Add to a bowl with 1/2 cup of grated parmesan and combine. Add salt and pepper to taste. Set aside.
- Bring a pot of well-salted water to boil. Add spaghetti and set the timer for 10 minutes, ensuring perfectly al dente pasta. Reserve 2 cups of pasta water, strain pasta and set aside.
- Remove vegetables from the oven. Carefully add them to a blender. Add 1 cup of pasta water. Blend until you have a smooth and creamy sauce. Pour sauce over spaghetti and stir to combine, adding more pasta water if needed.
- Plate your spaghetti and top it with breadcrumbs and extra grated parmesan! Enjoy!