Ingredients
Units
Scale
Ingredients (Serves 4)
- 12 oz (350 g) pasta (penne, rigatoni, or spaghetti)
- 2 medium eggplants, cut into 1-inch cubes
- 4 tablespoons olive oil (plus extra for drizzling)
- 2 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes or 2 cups fresh tomatoes, chopped
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/2 cup fresh basil leaves, torn
- 1/2 cup ricotta salata, grated or crumbled
Instructions
Instructions
1. Prepare the Eggplant
- Place the eggplant cubes in a colander, sprinkle with salt, and let them sit for 20-30 minutes to draw out excess moisture and bitterness. Rinse and pat dry with paper towels.
- Heat 3 tablespoons of olive oil in a large skillet over medium heat. Sauté the eggplant in batches until golden brown and tender, about 8-10 minutes. Set aside.
2. Cook the Sauce
- In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté until fragrant, about 1 minute.
- Stir in the diced tomatoes and season with salt and pepper. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
3. Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
4. Combine the Ingredients
- Add the cooked eggplant to the tomato sauce and toss to combine. If the sauce is too thick, add a splash of the reserved pasta cooking water.
- Add the cooked pasta to the skillet and toss everything together. Stir in half of the fresh basil.
5. Serve
- Divide the pasta among plates or bowls. Top with grated or crumbled ricotta salata and the remaining fresh basil.
- Drizzle with a touch of olive oil and serve immediately.
