Eggplant, Tomato and Fresh Ricotta Farfalle |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Another fast and healthy pasta from well known chef Steve Conant Ingredients:
1 medium eggplant, peeled and cut into 3/4-inch dice (1 1/4 pounds) |
salt |
3/4 lb farfalle pasta |
1/4 cup vegetable oil |
1/4 cup extra virgin olive oil |
1 large garlic clove, thinly sliced |
1 pint red grape tomatoes, halved |
1 teaspoon finely chopped oregano |
1/4-1/2 teaspoon crushed red pepper flakes |
fresh ground black pepper |
2 tablespoons freshly grated parmesan cheese, plus more for serving |
1/4 cup fresh ricotta cheese |
2 tablespoons shredded basil |
Directions:
1. In a colander, toss the eggplant with 1 teaspoon of salt and let stand for 10 minutes. Pat dry with paper towels.
2. Meanwhile, in a large pot of boiling salted water, cook the farfalle until just al dente. Drain, reserving 1/2 cup of the cooking water.
3. In a large, deep skillet, heat the vegetable oil until shimmering. Add the eggplant and cook over high heat, stirring occasionally, until tender and golden, about 5 minutes; transfer to a paper towel-lined plate. Wipe out the skillet.
4. Heat the olive oil in the skillet over moderately high heat. Add the garlic and cook for 1 minute. Add the tomatoes, oregano, crushed red pepper and a pinch of black pepper. Cook, crushing the tomatoes, about 3 minutes. Add the farfalle, the reserved cooking water and the eggplant and cook over moderate heat, stirring, until the pasta is heated through, 3 minutes; season with salt.
5. Transfer to bowls and sprinkle with the Parmesan. Top with the ricotta and basil and pass extra Parmesan at the table.
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