Fire roasted canned tomatoes are without a doubt one of the most delicious supermarket finds I’ve discovered lately. While plain canned tomatoes have their place—they’re my go-to if fresh tomatoes aren’t in season or look unpalatable—fire roasted canned tomatoes put them to shame. I first used fire roasted tomatoes in Heidi Swanson’s tomato soup recipe, and ever since I tasted their smoky, charred flavor, I’ve been dreaming of all the dishes they would kick up a notch—chilis, pastas, soups.
A couple weeks ago I finally stopped dreaming of fire roasted canned tomatoes and incorporated them into this pasta dish. I love pasta dishes that are light on pasta and heavy on veggies, and this pasta fits that bill. I made a simple tomato sauce by pureeing a couple cans of fire roasted tomatoes (mine contained green chiles, which added extra kick). Then I added chopped grilled eggplant, zucchini, red onions and bell peppers. Crumbled spicy Italian chicken sausage rounded out the mix-ins and added even more spice. I served the sauce with farfalle, but of course you can use any pasta you like.
If six servings of pasta is more than you need, consider cooking all of the sauce, grilled veggies and sausage but not all the pasta. Save the leftover sauce-veggie-meat mixture for another dinner and cook the pasta as you need it.
Recipe adapted from Everyday Food’s Ratatouille Pasta (June 2012).
1 medium Globe eggplant
½ medium red onion
1 red bell pepper
2 tablespoons extra virgin olive oil
2 (15 oz.) cans fire roasted tomatoes
4 spicy Italian chicken sausages
1 pound farfalle pasta
½ cup grated parmesan cheese
¼ cup fresh basil leaves
Make the Farfalle with Grilled Vegetables and Fire Roasted Tomatoes
Preheat grill to medium. Slice the eggplant, zucchini and onion lengthwise into ¾ inch thick slabs. Thread the onion onto skewers if you’re worried they might fall apart on the grill. Cut the red bell pepper in half lengthwise and remove the stem and seeds. Brush the vegetables with olive oil and grill until tender and lightly charred. When vegetables are cool enough to touch, chop into bite-sized pieces.
Meanwhile, puree the fire roasted tomatoes with an immersion blender. Remove the casings from the sausage and crumble into bite-sized pieces. If the sausage is not already fully cooked, cook it in a skillet over medium heat. Combine the pureed tomatoes and cooked sausage in a large pot over low heat, stirring occasionally. Add the chopped grilled vegetables and stir well.
In another large pot, bring several quarts of water to a boil. Salt the water generously, add the farfalle and cook for 10-12 minutes, or until done to your liking. Drain the pasta and add the pasta to the pot of sauce, vegetables and sausage. Stir well, and when all the ingredients are steaming hot, add the parmesan cheese and a drizzle of olive oil. Stir until well incorporated. Plate the pasta and garnish with the basil.