Calamarata with Roasted Eggplants, Tomatoes, and Olives

Photo: Johnny Miller
Prep Time:
25 mins
Total Time:
45 mins

Calamarata is a little ring-shaped pasta. Other short tubular pasta, such as mezzi rigatoni or pennoni, can be substituted.


  • 4 cups cherry tomatoes, preferably a mix of red, orange, and yellow

  • 4 Japanese eggplants, cut crosswise into ½-inch rounds

  • 4 cloves garlic, smashed and peeled

  • 2 tablespoons extra-virgin olive oil

  • Coarse salt and freshly ground pepper

  • 1 pound calamarata

  • 4 links sweet Italian sausage, casings removed

  • 1 cup pitted Kalamata olives

  • ½ cup grated Pecorino Romano (2 ounces), plus more for serving

  • Small fresh basil leaves, for serving


  1. Preheat oven to 425 degrees. Divide tomatoes, eggplants, and garlic between 2 rimmed baking sheets. Drizzle with oil; season with salt. Toss to combine, then spread in a single layer. Roast until eggplants are tender and browned in spots, about 25 minutes.

  2. Bring a large pot of water to a boil; add salt. Cook pasta 2 minutes less than instructed on package. Drain, reserving 1 cup pasta water.

  3. Meanwhile, heat a large saute pan over medium-high. Cook sausage, breaking it into small pieces, until browned, 10 to 15 minutes. Add reserved pasta water; cook, scraping up browned bits from bottom of pan, until almost evaporated.

  4. In a large bowl, combine eggplant mixture, sausage, olives, pasta, and cheese. Season with salt and pepper. Top with basil and serve immediately, with more cheese alongside.

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