Farfalle with Roasted Tomato Basil Sauce

Ingredients

Sauce

2 pt Cherry Tomatoes

3 cloves Garlic peeled

1 tbsp Olive Oil, Extra-Virgin

¹/₂ tsp Kosher Salt

¹/₄ tsp Black Pepper

1 cup Mascarpone Cheese

12 leaves Basil

Pasta

16 oz Farfalle (Bow Tie)

2 medium Zucchini

1 medium Eggplant

1 tbsp Olive Oil, Extra-Virgin

¹/₄ tsp Kosher Salt

Steps

1 In a large pot, bring water to a boil. Follow the cooking instructions for the pasta.
2 Preheat oven to 400Â°F. Place tomatoes and garlic cloves on a baking sheet lined with parchment paper. Drizzle the garlic and tomatoes with olive oil and sprinkle with the salt and pepper. With your hands, toss the tomatoes to evenly coat with the olive oil. Set aside.
3 Dice the zucchini and eggplant in bite sized cubes and place on a separate baking sheet covered with parchment paper. Drizzle the eggplant and zucchini with olive oil and sprinkle with a pinch of salt and pepper. With your hands, toss the eggplant and zucchini to evenly coat with the olive oil.
4 Place the tomatoes on the top rack of the oven and the zucchini and eggplant on the bottom. Roast for 10 minutes and then rotate the pans, the tomatoes on the bottom and the zucchini and eggplant on the top. Roast for another 10 minutes until the tomatoes begin to split. Remove the roasted tomatoes. Continue to roast the eggplant and zucchini for an additional 5 to 10 minutes until the vegetables can be easily pierced with a fork.
5 Place the tomatoes, garlic, marscapone cheese, and basil leaves into a food processor or blender and purree until blended well. Taste and add any additional salt or pepper if needed.
6 Next, drain the pasta well and place it in a large mixing bowl. To the pasta, add the roasted tomato basil sauce, eggplant, and zucchini. With a spoon gently fold everything together until combined. Plate and serve. Garnish with shredded basil and parmesan cheese if desired.