Pasta with Eggplant, Mozzarella, Garlic & Ground Beef
Radiators pasta with roasted garlic, eggplant, Campari tomatoes, ground beef, basil, and Parmesan.
"Simple ingredients, bold flavor — roasted garlic, eggplant, and creamy mozzarella make this pasta a true showstopper!" - Alexia
Ingredients
- 1 lb Colavita Radiators pasta
- 1 lb ground beef
- 6 cloves roasted garlic
- 1 bunch fresh basil (chopped)
- Extra virgin olive oil
- Red chili flakes (to taste)
- Cracked black pepper (to taste)
- Garlic salt (to taste)
- 4 cups chopped eggplant (seedless)
- 1 cup grated Parmesan cheese
- 12 ripe Campari tomatoes (chopped)
- 2 tablespoons tomato paste
- 1/4 cup reserved pasta water
- Fresh buffalo mozzarella (chopped)
- Salt (for pasta water)
Instructions
Sauté the Garlic and Eggplant
In a large pan, sauté roasted garlic in olive oil until slightly crispy. Add the chopped eggplant and a bit more olive oil. Season with red chili flakes, cracked black pepper, and garlic salt. Cook down until the eggplant is tender, adding a splash of water to help it soften. Remove from the pan and set aside.
Cook the Pasta
Bring a large pot of salted water to a boil. Cook the Colavita Radiators pasta until al dente. Reserve 1/4 cup of pasta water before draining.
Prepare the Beef Sauce
In the same pan, add the ground beef and cook on medium-high heat, breaking it up finely. Add tomato paste and a small amount of water. Season to taste with cracked black pepper and garlic salt. Once the beef is browned, add in the chopped Campari tomatoes and return the cooked eggplant to the pan.
Combine Everything
Add the reserved pasta water to the sauce and stir well. Toss the cooked pasta in olive oil and mix in grated Parmesan cheese. Add the pasta to the sauce and mix thoroughly so everything is well coated.
Finish and Serve
Fold in the chopped fresh buffalo mozzarella and top generously with more grated Parmesan and fresh basil. Serve immediately while warm and melty.