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firm eggplant extra-virgin olive oil salt garlic penne rigate yellow onion San fresh basil ricotta salata cheese
Viewed: 48 - Published at: 8 years agoIngredients
- 2 small, firm eggplant, peeled and cut into 1-inch cubes
- 1/2 cup plus 2 tablespoons extra-virgin olive oil (EVOO)
- Salt and freshly ground black pepper
- 6 garlic cloves, cracked from the skins
- 1 pound penne rigate pasta
- 1 medium yellow onion, finely chopped
- 1 28-ounce can crushed San Marzano or other variety canned plum tomatoes
- 1 cup fresh basil leaves (25 to 30), shredded or torn
- 2 cups ricotta salata cheese, crumbled
Method
- Heat the oven to 425F.
- Place a large pot of water on to boil.
- Place the eggplant on a cookie sheet.
- Pour about 1/2 cup EVOO into a dish.
- Brush the eggplant lightly with the EVOO.
- Season the eggplant with salt and pepper.
- Add the garlic to the cookie sheet and dab it with EVOO as well.
- Roast for 20 minutes or until both the garlic and the eggplant are tender.
- When the water comes to a boil, salt it liberally and add the pasta.
- Cook the pasta al dente, with a bite to it.
- Preheat a large skillet over medium heat.
- Add the remaining 2 tablespoons of EVOO and the onions and cook for 5 minutes.
- Place the cooked eggplant and the garlic in a food processor and process it into a smooth paste.
- Add the eggplant paste to the cooked onions then stir in the crushed tomatoes.
- Season the sauce with salt and pepper.
- Toss with the drained hot pasta and the shredded or torn basil.
- Top the pasta with lots of crumbled ricotta salata.
