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  • Writer's pictureEmily Wunder

Impressive Pasta Pie

Updated: Apr 1, 2020

The Dish:

This recipe was simple to make but looked fancy and tasted delicious. I substituted a whole wheat spaghetti and next time may add some roasted broccoli or spinach.



  • 1 medium globe eggplant, peeled, cut into ½" pieces

  • 2 pints cherry tomatoes

  • 8 garlic cloves, smashed

  • ¼ cup extra-virgin olive oil, plus more for skillet

  • ½ teaspoon crushed red pepper flakes, plus more for sprinkling

  • Kosher salt

  • 2 large eggs

  • 2 tablespoons tomato paste

  • 4 ounces finely grated Parmesan, divided

  • 1 pound spaghetti (try whole wheat!)

  • 2 tablespoon drained capers

  • ½ cup torn basil, plus a few whole leaves


Preheat oven to 425°. Combine eggplant, tomatoes, garlic, ¼ cup oil, and ½ tsp. red pepper flakes in a large ovenproof skillet, preferably cast iron. Season generously with salt and toss to combine. Roast for 25-35 minutes shaking skillet once or twice, until eggplant is tender and tomatoes burst. While they cook, move to the next steps. Once they finish, let sit out to cool and reduce oven temperature to 400°.

Start boiling salted water for the pasta.

Whisk eggs and tomato paste in a medium bowl until smooth, then whisk in about three-quarters of Parmesan.

Cook spaghetti, stirring occasionally, until al dente. Immediately drain pasta in a colander and shake to remove excess water; transfer pasta back to pot.

Add cooled vegetable mixture to pot with pasta. Wipe out skillet and drizzle in a little oil; roll around in skillet to coat. Add egg mixture to pasta and toss vigorously with tongs until pasta is evenly coated. Add capers and ½ cup basil and toss again to combine.

Transfer pasta mixture to skillet and press gently into an even layer. Top with remaining Parmesan, a few whole basil leaves, and an extra sprinkle of red pepper flakes.

Bake pasta until surface is nicely browned, 30–35 minutes. Let cool 10 minutes before cutting into wedges for serving.


Thank you, bon appetit!

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