If you love tomatoes, this pasta has a wonderfully intense tomato flavor from a red vodka sauce, fresh heirloom cherry tomatoes and sun-dried tomatoes.  I added roasted eggplant and zucchini to the dish and finished it off with burrata, basil and parmesan.  You can use any short pasta that you like and serve with grilled chicken if you need a protein, a nice green salad and some crusty bread.

Serves 6


  • 1 lb curly short pasta of choice
  • 1 medium eggplant, 1/2 inc dice
  • 2 zucchini, 1/2 inch dice
  • 2 pints heirloom cherry tomatoes, or red is fine
  • 1/2 cup julienned sun dried tomatoes,(drained if using oil brined)
  • 1 4 oz ball of burrata
  • 1 bunch basil, julienned, plus more for garnish
  • 1/2 cup grated parmesan, plus more for serving
  • 4 tablespoons olive oil, approximately
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 2 teaspoons greek seasoning
  • kosher salt and pepper to taste

vodka red sauce:

  • 1 28 oz can Muir Glen diced tomatoes
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 teaspoons tomato paste
  • 1 bay leaf
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 tablespoons vodka
  • 2 teaspoons dried oregano


for vodka sauce:  In a large skillet, heat the oil and butter on medium eat.  Add onions, garlic, tomato paste and saute for about 5 minutes until fragrant and onions are translucent. Add canned tomatoes and vodka and bring to a boil.  Season with oregano, salt and pepper and reduce to simmer and cover.  Simmer for at least an hour and allow flavors to meld and sauce is thickened slightly.

for pasta:  Preheat oven to 400.  Toss diced eggplant and zucchini with at least 2 tablespoons of olive oil until nicely coated.  Toss with greek seasoning, salt and pepper.  Line a large, rimmed baking sheet with parchment paper.  Place vegetables on the pan and roast on sheet, turning at least once for about 20 minutes, until tender and golden.  On a separate, rimmed baking  sheet, toss cherry tomatoes with remaining olive oil, season with oregano, salt and pepper.  Roast for about 20-25 minutes until tomatoes begin to char and juices are bursting.  Remove from oven.  Boil pasta to al dente, reserving 1/2 a cup of cooking liquid.  Drain pasta and place back in pot.  Mix in the vodka sauce (using reserved cooking liquid to thin sauce to taste, as necessary) and add in parmesan cheese to combine.  Transfer to a large serving bowl and toss in roasted eggplant, zucchini and cherry tomatoes with cooking juices.  Next, mix in sun-dried tomatoes and julienned basil.  Just before serving, place burrata a top pasta, garnish with reserved basil leaves and sprinkle with extra parmesan to taste.  Serve immediately and enjoy!