When summer arrives and eggplants are in full bloom at the market, there’s one dish our family always looks forward to: corzetti pasta with eggplant ragù. Every bite reminds us of long summer evenings, garden-fresh ingredients, and the joy of sharing a table. It’s comforting yet light, deeply flavorful, and perfect for vegetarians or anyone looking to enjoy a true taste of Italian summer cuisine.
This Ligurian-inspired meal brings together the delicate, stamped disks of corzetti pasta and a rich eggplant sauce that’s slow-cooked to perfection. A cherished staple at our summer table, this vegetarian pasta dish captures the essence of Italian home cooking: simple, seasonal, and full of flavor.
Corzetti Pasta with Eggplant Ragù
- 2 medium eggplants, diced
- 1 small onion, finely chopped
- 1 garlic cloves, minced
- 20 cherry tomatoes, halved
- 2 tbsp olive oil
- fresh basil
- fresh thyme
- salt & pepper
- parmigiano reggiano cheese (optional)
Sprinkle the diced eggplant with salt and let it rest in a colander for 20–30 minutes. This helps draw out bitterness. Rinse and pat dry.
In the meantime, start making the ragù: in a large skillet, heat olive oil over medium heat. Sauté onion until translucent, then add garlic and cook for 1 minute.
Add eggplant and cook for about 10 minutes until golden and softened. Then, pour in halved cherry tomatoes, add basil, oregano, salt, and pepper to taste. Cover and simmer gently for 25–30 minutes, stirring occasionally, until the cherry tomatoes coat the eggplant with a silky sauce.
Prepare the fresh corzetti pasta following your favorite recipe and then cook in salted boiling water until al dente. Drain, reserving ½ cup of pasta water.
Combine the pasta with the ragù, adding a splash of reserved pasta water. Finish with a drizzle of extra virgin olive oil and freshly grated Parmigiano Reggiano.