Ingredients
Scale
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- 400g pasta (preferably rigatoni or penne)
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- 2 medium eggplants, diced
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- 4 cups canned crushed tomatoes
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- 3 cloves garlic, minced
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- 1/4 cup fresh basil leaves, torn
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- 1/2 cup ricotta salata, grated
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- 3 tablespoons olive oil
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- Salt and black pepper to taste
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- Red pepper flakes (optional, for heat)
Instructions
- Prepare the Eggplant: Sprinkle the diced eggplant with salt and let it sit for 30 minutes to draw out moisture. Rinse and pat dry.
- Cook the Pasta: In a large pot, boil salted water and cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
- Sauté the Eggplant: In a large skillet, heat olive oil over medium heat. Add the eggplant and sauté until golden brown and tender, about 8-10 minutes. Remove from the skillet and set aside.
- Make the Sauce: In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Pour in the crushed tomatoes, season with salt, pepper, and red pepper flakes, if using. Simmer for about 10 minutes.
- Combine: Add the cooked pasta and sautéed eggplant to the sauce. Toss together, adding reserved pasta water as needed to reach desired consistency. Stir in the fresh basil.
- Serve: Plate the pasta and top with grated ricotta salata. Garnish with extra basil if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes