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Charred Broccoli Salad with Garlic and Basil

Name: Tomato Pasta with Eggplant and Sausage (on the side)
Yield: Serves 4
Ingredients: 2 tablespoons olive oil, plus more; 1 pound sausage of your choosing; 1 pound eggplant, fennel or zucchini, chopped; 1 red or yellow onion, sliced (not too thin); Kosher salt, freshly ground black pepper; 1 24-ounce jar tomato sauce, puree, or can of crushed tomatoes; Fresh or dried oregano, optional; Crushed red pepper flakes, optional; 2 cloves garlic, very, very well crushed or finely chopped; 1 pound dried pasta such as casarecce or rigatoni; Basil, if you have it; Pecorino or Parmesan cheese, for grating

When you’re ready to serve, add the basil and toss again. If you like, add cheese (though it doesn’t need it, it does give it a sort of nice antipasto vibe to the whole thing).

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More recipes

Raw Broccoli and Basil Salad with Peanuts and Shallot

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