Pasta with Eggplant, Tomato Sauce, and Baked Ricotta
Pasta is tossed with basil-laced tomato
sauce then topped with a heaping portion of fried
eggplant morsels.
Course: Dinner
Keyword: eggplant, pasta, ricotta
Servings: 4
Ingredients
salt
about 2 cups olive oil,for frying
1large eggplant,unpeeled and cut into 1-inch cubes
1pounddried short pasta,such as paccheri
3cupstomato sauce
8fresh basil leaves,roughly torn in pieces
Ricotta salata or Baked Ricotta,for serving
Baked Ricotta:
1/2poundricotta
Instructions
Pasta:
Bring a large pot of salted water to a boil over
high heat.
Meanwhile, heat about 3 inches of the oil in a
heavy-bottomed pan over high heat. Add the eggplant
in batches and fry, turning occasionally, until golden
brown, 5 to 8 minutes. With a slotted spoon, transfer
the eggplant to paper towels to drain the excess oil.
Sprinkle the fried eggplant with salt to taste.
Add the pasta to the pot of boiling water and cook
until not quite al dente.
Meanwhile, heat the sauce in a pot over low heat.
Before the pasta is al dente, drain it (reserving
some of the cooking water) and add it to the sauce,
continuously moving the pan back and forth over the
stove top so the pasta does not stick to the bottom of
the pan. If the pasta is not yet cooked but the sauce
is very thick, add some pasta cooking water. Season
with salt to taste. Add the basil leaves and some of the
fried eggplant to the sauce.
Place the pasta, coated with the tomato sauce, on a
platter or on individual serving plates. Top with the
remainder of the fried eggplant, then shaved ricotta
salata or baked ricotta.
Baked Ricotta:
Wrap the ricotta with cheesecloth and place it
in a strainer set over a bowl. Refrigerate the ricotta
overnight to drain.
Preheat the oven to 375°F.
Remove the ricotta from the cheesecloth and form
it into a ball, then press it into a disc. Place the disc
on a piece of aluminum foil and bring the edges up to
wrap completely.
Bake the ricotta disc for about 30 minutes, until it
turns golden on top. Remove the foil from the top of
the ricotta. Bake until the ricotta is browned on the
top, 10 minutes more. Let cool to room temperature
before storing in the refrigerator, where it will keep
for up to 5 days.