Creamy Pasta with Eggplant & Tomatoes

Steps

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1. 1
   Preheat oven to 375°F. Cut eggplants in half lengthwise, brush cut side down with olive oil, prick the surface a few times with a knife tip, and roast for 20–30 minutes until very tender.
   ▶ ≈0:42
2. 2
   Heat olive oil in a skillet over medium heat, add smashed garlic, then add halved cherry tomatoes with a pinch of salt and some fresh basil. Simmer for 10–15 minutes until the tomatoes are soft and jammy, then remove from heat and let cool.
   ▶ ≈2:09
3. 3
   Bring a large pot of salted water to a boil and add the pasta. Cook until nearly al dente, preserving some starchy pasta water for the sauce.
   ▶ ≈4:03
4. 4
   Scoop the roasted eggplant flesh into a food processor. Add the cooled tomato mixture, slivered almonds, chunks of Parmesan cheese, and about ½ cup of starchy pasta water. Blend until smooth and creamy, adjusting with more pasta water if needed.
   ▶ ≈5:41
5. 5
   Pour the sauce over the drained pasta and toss gently to combine. Drizzle with extra virgin olive oil, season with salt and pepper to taste, and top with additional grated Parmesan when serving.
   ▶ ≈7:10