Ingredients

4 servings

　　

Omit

Pesto sauce

　　

Add

1 medium-size firm eggplant

　　1/2 teaspoon crushed red pepper flakes

　　1/4 cup fresh flat-leaf parsley leaves (a generous handful)

　　Extra EVOO, for drizzling

　　

Prep Change

Leave the 5 garlic cloves whole and skins intact

　　

Step 1

Bring a large pot of water to a boil. Preheat the oven to 450°F.

　　

Step 2

Place the whole eggplant, skin and all, on a rimmed cookie sheet. Pierce the skin on the top of the eggplant several times with the tines of a fork. Drizzle a little EVOO on your hands and coat the garlic cloves well.

　　

Step 3

Wrap the garlic in a single layer of foil. Place the garlic packet next to the eggplant. Place the pan in the lower third of the hot oven and roast for 18 to 22 minutes, depending on the thickness of your eggplant; the eggplant will look weird, like a blown tire, when removed from the oven.

　　

Step 4

When the eggplant has been in the oven for 15 minutes add the pasta to the boiling water with the salt.

　　

Step 5

Sauté the red pepper flakes with the onions for 10 minutes, then stir in the tomatoes, season with salt and pepper, bring to a bubble, and reduce the heat to low.

　　

Step 6

Carefully cut the skin away from the cooked eggplant flesh; it will be hot. Use a sharp paring or boning knife and get messy—no contest for “best trimmed skin,” you’re just going to chuck it. Unwrap the garlic and pop the pulp from the skins. Place the eggplant and garlic in a food processor with the parsley. Season with salt and pepper and process until fairly smooth. Mix the hot eggplant and garlic into the hot tomato sauce and stir in the basil to wilt.

　　

Step 7

Drain the pasta, toss with the sauce and cheese, and roll into nests as directed in the master recipe, #242. Serve with salad and bread.

　　Rachael Ray 365: No Repeats