ingredients:
1 medium eggplant,roughly diced
OR
2 large zucchini or yellow squash,halved lengthwise and sliced @ 1/2 in thick
1 head fennel,stems removed,sliced
1 pint grape tomatoes,halved
6 cloves garlic,unpeeled
2 teaspoons salt
2 tablespoons olive oil plus more to finish
1 pound Strozzapreti pasta or Penne
1 tablespoon olive oil plus extra as needed.
1 teaspoon red pepper flakes
8 oz Gorgonzola,crumbled
1/2 cup fresh basil,chopped
method:
Place prepared vegetables and garlic on a large baking sheet and toss with salt,olive oil and pepper flakes. Bake in the middle of a preheated 400 degree oven for @ 30-40 minutes until vegetables are caramelized.Remove from oven to cool slightly,pull garlic out,remove skin and mash in a small bowl.
Meanwhile bring 6 quarts of water to a boil. Add 2 tablespoons salt and pasta and cook until al dente,about 12 minutes. While pasta is cooking,heat 1 tablespoon olive oil in a large deep skillet. Add reserved mashed garlic and pepper flakes and cook 30 seconds.Add roasted vegetables to skillet and toss to heat through. Add cooked pasta and about 1/2 cup of the hot pasta cooking water to create a light sauce. Off heat add crumbled gorgonzola and toss to mix.
Serve in warm bowls with fresh chopped basil and a drizzle of extra virgin olive oil if desired.
Serves 6
