Ingredients
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2 large Eggplant
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Kosher Salt
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½ cup extra-virgin Olive Oil
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4 Garlic
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½ teaspoon crushed Red Pepper Flakes
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1 (28-ounce) can San Marzano Tomatoes
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1 pound Spaghetti
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2 cups roughly chopped fresh Basil
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½ cup freshly grated Parmigiano-Reggiano Cheese
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4 ounces Ricotta
Directions
This classic simple Sicilian dish usually shows up in recipes with rigatoni. As you most likely will always have spaghetti on hand, it works just as well. If you can find smaller, less bitter Italian eggplants, there is no need to salt them first.
Steps
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1
Done
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Put the eggplant chunks in a large colander in the sink and toss with 1 tablespoon salt. Let drain for 30 minutes. Rinse well and pat very dry. |
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2
Done
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Bring a large pot of salted water to a boil. Heat a large straight-sided skillet over medium-high heat and then add 3 tablespoons oil. Add half the eggplant and sauté until browned all over, about 4 minutes. Remove to a sheet pan lined with paper towels to drain and repeat with another 3 tablespoons oil and the remaining eggplant. |
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3
Done
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When the eggplant has browned, add the remaining 2 tablespoons oil to the skillet over medium-high heat. When the oil is hot, add the garlic and pepper flakes, and sauté until the garlic is fragrant, about 1 minute. Add the tomatoes and 1 cup of the salted boiling water. Bring to a simmer and add the eggplant. Simmer until the eggplant is tender and the sauce has thickened, about 15 minutes. Season with salt. |
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4
Done
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Cook the spaghetti until al dente. (The sauce can wait for the spaghetti but not vice versa.) Remove the spaghetti with tongs and add to the sauce, along with the basil. Toss to coat the pasta with the sauce. |
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5
Done
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Off the heat, sprinkle with the Parmigiano-Reggiano and toss well. Serve in a large pasta bowl with the shaved ricotta salata sprinkled over the top. |
