Eggplant, Pasta and Ricotta Salata
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
651 kcal
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Course
Main Course, Dinner
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Cuisine
Italian, Vegetarian
Eggplant, Pasta and Ricotta Salata
Description
This recipe begins with blanching whole tomatoes with scored skin to loosen the peel, which is then removed before mashing or passing through a food mill to create a smooth tomato base. Onions are sautéed in olive oil until translucent, then diced eggplant is added and cooked briefly before incorporating the fresh tomato sauce with a bit of water to continue softening the eggplant and blending flavors. Light salting seasons the sauce without overpowering the delicate ingredients.
Pasta is cooked until two minutes shy of al dente, drained, and then combined with the eggplant and tomato sauce. Adding reserved pasta cooking water helps create a cohesive sauce coating the pasta evenly. The finishing touch is a generous grating of ricotta salata cheese over the plated pasta, lending a salty and slightly tangy counterpoint to the rich sauce and tender vegetables.
This dish balances fresh vegetable flavors and creamy pasta with a textured, smooth tomato sauce prepared by removing tomato skins for better mouthfeel. The ricotta salata adds layers of flavor and a savory finish. It is suitable as a satisfying main course for a vegetable-forward meal.
Following the blanching and peeling process is important to achieve a velvety sauce that highlights the freshness of tomatoes and results in a superior texture compared to using canned or unpeeled tomatoes.
Ingredients
- 5 tomato
- 5 eggplant cut into 1-inch dices
- ½ onion finely chopped, large
- olive oil
- 1 pound pasta penne or farfalle
- ½ cup ricotta salata cheese finely grated
Instructions
- In a large pot of boiling water add the tomatoes that you will have gently scored a X on the bottom and a fine line all around the middle. Blanch for a couple of minutes until you will see the skin pulling away from the tomato meat. Drain and rinse under cold water. Remove the skin and pass the tomatoes thru a food mill or crush with a potato masher. Set aside.
- In a large skillet over medium heat add the olive oil and cook the finely chopped onion until they become translucent.
- Add the eggplant to the onion and cook for a couple of minutes. Add the tomato and some water (1/4 cup) to continue the cooking process. Season lightly with salt, very little.
- Meanwhile, cook the pasta according to packaging instruction and drain 2 minutes prior to being al dente. Reserve cooking water.
- Add the pasta to the eggplant tomato sauce and coat well with the sauce Add some of the cooking water if too dry.
- Serve the pasta into a bowl and sprinkle a generous amount of ricotta salata over it.
Notes
- Blanch tomatoes until the skin begins to pull away, then rinse in cold water to facilitate peeling.
- Remove tomato skins fully and pass through a food mill or crush before cooking to ensure a smooth, velvety sauce.
- Using fresh peeled tomatoes makes the sauce lighter and less acidic than canned varieties.
- Reserve pasta cooking water to adjust sauce consistency and help the sauce cling to the pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 651 kcal
% Daily Value*
| Calories | 651kcal | 33% |
| Carbohydrates | 127g | 42% |
| Protein | 25g | 50% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 16mg | 5% |
| Sodium | 52mg | 2% |
| Potassium | 1981mg | 42% |
| Fiber | 23g | 92% |
| Sugar | 28g | 56% |
| Vitamin A | 1549IU | 31% |
| Vitamin C | 35mg | 39% |
| Calcium | 158mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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