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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Cook's Illustrated Ingredients:
5 tablespoons extra virgin olive oil |
2 medium eggplants, ends trimmed, cut into 1/2 inch cubes (2 lb.) |
salt |
3 (14 1/2 ounce) cans whole canned tomatoes |
3 garlic cloves, minced (or pressed through a garlic press) |
1/4-1/2 teaspoon red pepper flakes |
2 cups water |
12 ounces penne |
4 ounces ricotta salata, shaved (about 1 cup) |
1/4 cup minced fresh basil leaf |
ground black pepper |
freshly grated parmesan cheese, for serving |
Directions:
1. Heat 4 tablespoons oil in a 12-inch nonstick skillet over med-high heat until shimmering.
2. Add in eggplant and 1/4 teaspoon salt; cook until it begins to brown, about 4 minutes.
3. Decrease heat to med-low and continue to cook, stirring occasionally, until the eggplant is fully tender and lightly browned, 10-15 minutes.
4. Transfer the eggplant to a bowl, cover to keep warm, and set aside.
5. Meanwhile, pulse the tomatoes with their juices in a food processor until coarsely ground and no large pieces remain, about 12 pulses.
6. Add the remaining 1 tablespoon oil, the garlic, and red pepper flakes to the skillet and cook over medium heat until fragrant, about 30 seconds.
7. Stir in the processed tomatoes and 1/4 teaspoon salt; decrease heat to med-low and simmer gently, stirring occasionally, until the tomatoes no longer taste raw, about 10 minutes.
8. Stir in the water, then add the pasta; cover, and increase heat to med-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, 15-18 minutes.
9. Stir in the eggplant and ricotta salata and cook until warmed through, about 1 minute.
10. Stir in the basil, season with salt and pepper to taste, and serve, passing the Parmesan at the table.
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