Reviews Add Rating & Review
Back to Calamarata with Roasted Eggplants, Tomatoes, and Olives All Reviews for Calamarata with Roasted Eggplants, Tomatoes, and Olives - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Calamarata with Roasted Eggplants, Tomatoes, and Olives Credit: Johnny Miller Recipe Summary prep: 25 mins total: 45 mins Servings: 6
Ingredients Ingredient Checklist 4 cups cherry tomatoes, preferably a mix of red, orange, and yellow 4 Japanese eggplants, cut crosswise into 1/2-inch rounds 4 cloves garlic, smashed and peeled 2 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 1 pound calamarata 4 links sweet Italian sausage, casings removed 1 cup pitted Kalamata olives 1/2 cup grated Pecorino Romano (2 ounces), plus more for serving Small fresh basil leaves, for serving
Gallery Calamarata with Roasted Eggplants, Tomatoes, and Olives Credit: Johnny Miller
Recipe Summary prep: 25 mins total: 45 mins Servings: 6
Gallery
Calamarata with Roasted Eggplants, Tomatoes, and Olives Credit: Johnny Miller
Calamarata with Roasted Eggplants, Tomatoes, and Olives
Credit: Johnny Miller
Calamarata with Roasted Eggplants, Tomatoes, and Olives
Recipe Summary prep: 25 mins total: 45 mins Servings: 6
Recipe Summary
prep: 25 mins total: 45 mins
Servings: 6
prep: 25 mins
total: 45 mins
prep:
25 mins
total:
45 mins
Servings: 6
6
Ingredients
Ingredients
- 4 cups cherry tomatoes, preferably a mix of red, orange, and yellow 4 Japanese eggplants, cut crosswise into 1/2-inch rounds 4 cloves garlic, smashed and peeled 2 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 1 pound calamarata 4 links sweet Italian sausage, casings removed 1 cup pitted Kalamata olives 1/2 cup grated Pecorino Romano (2 ounces), plus more for serving Small fresh basil leaves, for serving
Directions
Preheat oven to 425 degrees. Divide tomatoes, eggplants, and garlic between 2 rimmed baking sheets. Drizzle with oil; season with salt. Toss to combine, then spread in a single layer. Roast until eggplants are tender and browned in spots, about 25 minutes.
Bring a large pot of water to a boil; add salt. Cook pasta 2 minutes less than instructed on package. Drain, reserving 1 cup pasta water.
Meanwhile, heat a large saute pan over medium-high. Cook sausage, breaking it into small pieces, until browned, 10 to 15 minutes. Add reserved pasta water; cook, scraping up browned bits from bottom of pan, until almost evaporated.
In a large bowl, combine eggplant mixture, sausage, olives, pasta, and cheese. Season with salt and pepper. Top with basil and serve immediately, with more cheese alongside.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Calamarata with Roasted Eggplants, Tomatoes, and Olives
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Calamarata with Roasted Eggplants, Tomatoes, and Olives
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
