Recipe courtesy of
Heath Goldman
for
Food Network Kitchen
Recipe courtesy of
Heath Goldman
for
Food Network Kitchen
Watch how to make this recipe.
Eat It the Next Day Pasta
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- Level: Easy
- Total: 10 hr 20 min (includes overnight cooling)
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 668
- Total Fat
- 38 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 743 milligrams
- Carbohydrates
- 73 grams
- Dietary Fiber
- 9 grams
- Sugar
- 10 grams
- Protein
- 13 grams
The inspiration for this vibrant, garlicky, tomatoey pasta came to me at a meeting of Food Network recipe testers. We realized that we all enjoyed leftover tomato-sauced pasta: Overnight, the flavors infuse through each piece of pasta and taste amplified. We find ourselves stealing bites straight from the fridge. That's why I designed a recipe meant to be eaten the next day. Unlike pasta salad, this dish is red and very saucy. You could certainly eat it hot or reheated, but there are a few details, like a bit of extra salt, that ensure the flavors bloom when it’s eaten cold. To make this dish, you’ll slow roast two whole heads of garlic, canned tomatoes, eggplant, fennel seeds and crushed red pepper flakes in a bath of olive oil. The oil confits the garlic and melts the eggplant. Then you toss this goodness with hot pasta so it can soak up all the flavorful oil. The ingredients mingle overnight into an irresistible dish.
- Level: Easy
- Total: 10 hr 20 min (includes overnight cooling)
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 668
- Total Fat
- 38 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 743 milligrams
- Carbohydrates
- 73 grams
- Dietary Fiber
- 9 grams
- Sugar
- 10 grams
- Protein
- 13 grams
Ingredients
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Directions
- Position the oven rack to the center position and preheat the oven to 300 degrees F.
- Break apart the garlic, slice the ends off the cloves and smash them with the side of your chef’s knife. Remove the garlic skin. (To do this in one fell swoop, place the cloves in a bowl, cover it with an equal-size bowl and shake the whole thing vigorously; the skins will fall off and you can pick out the peeled cloves.) Transfer the cloves to a 3-quart casserole dish. Pour in the olive oil.
- Add the torn tomatoes, eggplant, tomato paste, fennel seeds, sugar, red pepper flakes and 2 teaspoons salt to the casserole dish; season with pepper. Toss to fully coat all the ingredients and nestle them down in the olive oil. Tuck the lemon zest pieces down into the mixture.
- Bake until the eggplant caramelizes, the tomatoes look deep red and jammy and the garlic is very soft and golden brown, about 2 hours. Resist the urge to take it out early. Remove the dish from the oven and stir in the reserved tomato juice. Return the dish to the oven to continue baking for about 15 more minutes while you prepare the pasta.
- Bring a pot of salted water to a boil and cook the pasta according to package instructions. Drain, reserving 1/2 cup pasta water. Remove the casserole dish from the oven. Add the pasta and stir until it’s fully coated. Add 1/4 to 1/2 cup of the reserved pasta water to loosen the sauce and help it bind together. Season the pasta with additional salt to taste, using a little more salt than you normally would — the starchy pasta will absorb the flavor overnight. Cool the pasta, cover the baking dish and refrigerate the pasta 8 hours or overnight and up to 3 days.
Cook’s Note
Don’t make this dish with gluten-free pasta, which hardens when refrigerated overnight.
