Description
An elegant pasta dish featuring silky strands tossed with a glossy tomato sauce, roasted eggplant, and finished with nutty ricotta salata.
Ingredients
Scale
- 12 oz (340 g) pasta (rigatoni, spaghetti, or bucatini)
- Salt for pasta water and seasoning
- 2 tbsp extra-virgin olive oil, plus extra for drizzling
- 1 large eggplant (about 1 lb / 450 g), cut into 1-inch cubes
- 1 medium onion, finely diced
- 3–4 garlic cloves, thinly sliced
- 28 oz (800 g) canned whole tomatoes, crushed by hand
- 1 tsp sugar (optional)
- Salt and freshly ground black pepper
- 3/4 cup ricotta salata, grated or shaved
- 1/2 cup fresh basil leaves, torn or chiffonade
- Red pepper flakes (optional)
- Lemon zest (optional)
Instructions
- Preheat the oven to 425°F (220°C). Toss the eggplant cubes with 2 tablespoons of olive oil and a pinch of salt, then spread them on a baking sheet and roast until golden, about 22–30 minutes.
- Bring a large pot of salted water to a boil and cook the pasta until al dente; reserve 1 to 1 1/2 cups cooking water before draining.
- In a sauté pan, heat 2 tablespoons olive oil over medium heat. Add the diced onion and cook until soft, about 6–8 minutes. Add garlic and cook for another 30–60 seconds.
- Add the crushed tomatoes to the pan and let simmer until the sauce thickens, about 12–18 minutes. Adjust seasoning with sugar, salt, and pepper if necessary.
- Fold in the roasted eggplant and let it poach in the sauce for 2–3 minutes to marry the flavors.
- Add the drained pasta and 1/2 cup reserved cooking water to the sauce. Toss until the sauce coats the pasta, adding more water as needed.
- Remove from heat, fold in torn basil and a drizzle of olive oil. Plate the pasta and finish with ricotta salata, remaining basil, and optional red pepper flakes.
Notes
Store leftover pasta and sauce separately to preserve texture. Reheat gently with added water if necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg