Bucatini with Eggplant and Tomatoes

Name: Bucatini with Eggplant and Tomatoes
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 pound, eggplant, cut into ½-inch pieces; 1 teaspoon, sugar; , Salt and pepper; 1 pound, bucatini; 3 tablespoons, extra-virgin olive oil, plus extra for serving; 3 , garlic cloves, minced; 1/4 teaspoon, red pepper flakes; 2 , tomatoes, cored and chopped; 2 tablespoons, chopped fresh basil

20 comments

Appears in Cook's Country October/November 2018

We wanted a sauce to stand up to bucatini's famous chew.

SERVES4

TIME30 minutes

WHY THIS RECIPE WORKS

A quick cook in the microwave ensures that the eggplant in this weeknight pasta doesn't become greasy or mushy.

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