Shows
In the Kitchen
Farfalle with Eggplant Yogurt Sauce
Bowtie pasta is tossed with a fresh herbed-yogurt sauce and topped with roasted eggplant and tomatoes.
- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 4-6
Share This Recipe
- Level: Easy
- Total: 40 min
- Active: 15 min
- Yield: 4-6
Ingredients
Kosher salt and finely ground black pepper
1 large eggplant (about 1 1/4 pounds), cut into 1/2-inch pieces
1/3 cup extra-virgin olive oil
2 cups cherry tomatoes, quartered
1 anchovy fillet
1 garlic clove
1 cup Greek yogurt
1/4 cup chopped fresh dill, plus whole fronds for garnish
1 pound farfalle
1/4 cup torn fresh basil leaves
Directions
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Toss the eggplant with the oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast, stirring occasionally, until browned and tender, about 25 minutes. Add the tomatoes and continue to roast until the tomatoes begin to burst, 5 to 10 minutes more.
- Mash the anchovy and garlic to a paste with 1/2 teaspoon salt and transfer to a large bowl. Whisk in the yogurt, dill, some salt and few grinds of pepper.
- Add the pasta to the boiling water and cook according to package directions. Reserve 1 1/2 cups of the pasta cooking water, then drain the pasta. Add the pasta along with 1 cup of the cooking water to add the yogurt sauce and toss to combine. Thin with more cooking water until everything is evenly coated. Season with salt and pepper. Serve topped with the roasted vegetables, basil and dill fronds.
Looking for Something Else?
Classes You May Also Like
PREMIUM
James Briscione
Summer Seafood Pasta
21m
Easy
CLASS
PREMIUM
Michael Symon
Pasta Pomodoro
19m
Easy
CLASS
PREMIUM
Elizabeth Heiskell
Pasta Jambalaya
35m
Easy
CLASS
PREMIUM
Justin Chapple
Salmon Piccata with Herbed Pasta
29m
Easy
CLASS
Take a Class on
Food Network Kitchen
Valerie Bertinelli
Angel Hair Pasta with Fresh Tomato Sauce
10m
Easy
CLASS
James Briscione
Fresh Pasta
11m
Intermediate
CLASS
