Pasta Arrabbiata with Eggplant


Pasta Arrabbiata with Eggplant

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March 29, 2017

Pasta Arrabbiata with Eggplant


Salt to taste

1 pound penne pasta

1/4 cup extra-virgin olive oil

4 cloves garlic, finely chopped

1/2 to 3/4 teaspoon crushed red pepper (eyeball it)

1 large eggplant, peeled and chopped

2 pounds chopped tomatoes

Flat-leaf parsley, finely chopped (a generous handful)

Freshly ground black pepper

1 cup ricotta cheese

20 basil leaves, shredded

Grated Parmigiano-Reggiano or Pecorino Romano cheese, to pass around the table


1Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente. Drain, reserving a ladle of the water.

2 While the pasta is working, in a large, deep skillet, heat the olive oil, the garlic, and the crushed red pepper over medium-high heat. Add the eggplant, season with salt and cook until tender, 12 to 15 minutes.

3 Using a potato masher or the back of a wooden spoon, break up the eggplant into a coarse, thick sauce. Stir in the tomatoes and heat through, then stir in the parsley and simmer for a couple of minutes. Season with salt and black pepper. Stir in the reserved pasta cooking water, add the pasta and toss.

4 To serve, divide the pasta among 4 shallow plates or bowls. Place 1/4 cup ricotta cheese alongside each serving (to mix into each bite of the pasta as you eat it). Sprinkle with the basil.