Summer pasta

Summer pasta
Summer pasta

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    large eggplants, sliced in 1/4 inch slices

  • Salt

  • 1/2

    cup all purpose flour

  • 3/4

    cup olive oil1/2 tsp sugar

  • 1

    onion peeled and chopped

  • 2

    celery ribs diced

  • 1

    carrot peeled and diced

  • 1

    28 oz can plum tomatoes, chopped

  • 1/2

    tsp sugar

  • 6

    basil leaves, chopped

  • 1

    16 oz. package rigatoni pasta

  • 3 1/2

    oz. ricotta salata, grated

Directions

1 Sprinkle eggplant with 1 tbsp. salt. place in a colander, cover with weighted plate, and let stand at room temp. 20 minutes. rinse eggplant and pat dry. 2 coat eggplant slices in four. cook in batches, using 2 tbsp. oil for each patch, in large non stick skillet over medium high heat, turning once, 3 to 5 minutes until golden. set aside. repeat with remaining eggplant. 3 cook onions, celery, carrots, and 1/2 tsp salt with remaining olive oil in large skillet over medium heat, 10 to 5 minutes or until golden. add tomatoes and sugar, and cook over low heat, stirring occasionally, until thickened, about 45 minutes. 4 cook pasta in large Dutch oven until al dente according to package directions. reserve 1/2 cup cooking water; drain pasta and return to Dutch oven 5 add half of eggplant to sauce; cook over low heat 3 to 5 minutes. add sauce to pasta, adding reserved pasta water if needed. garnish with remaining eggplant slices and grated ricotta salata.

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