Description
A cozy and comforting pasta dish featuring golden eggplant, silky tomato sauce, and topped with salty cheese.
Ingredients
- 1 large eggplant (or 2 medium), cut into cubes
- 2 cups rigatoni pasta (or penne, spaghetti, or shells)
- 1/4 cup olive oil
- 3 to 4 cloves garlic, sliced or minced
- 1 can (28 oz) crushed tomatoes
- Fresh basil, torn
- 1/2 cup grated ricotta salata (or Pecorino Romano, Parmesan, or crumbled feta)
- Salt and pepper, to taste
- Red pepper flakes, optional
Instructions
- Brown the eggplant. Heat olive oil in a wide pan. Add eggplant cubes in a single layer if possible. Sprinkle with salt. Let them sit and brown before you stir too much. Cook until soft inside and golden on the outside. Remove to a plate.
- Make the tomato sauce. In the same pan, add a little more olive oil if it is dry, then add garlic. Cook until fragrant, not burnt. Pour in your crushed tomatoes, salt, pepper, and a pinch of red pepper flakes if you want. Simmer for 10 to 15 minutes until it thickens slightly.
- Cook your pasta. Boil salted water and cook pasta until just tender. Save about 1 cup of pasta water before draining.
- Combine. Add the eggplant back into the sauce. Add drained pasta and toss. Splash in some pasta water if it looks tight. You want it glossy, not soupy.
- Finish. Turn off the heat and stir in torn basil. Serve with a generous shower of grated ricotta salata.
Notes
Keep the cheese separate for storage. Fresh basil perks up reheated leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian