Thick Spaghetti with Eggplant, Cherry Tomatoes and Ricotta Salata Sauce
Ingredients
- 3 lb. Thick Spaghetti (#310050)
- 1.5 lb. Eggplant, diced
- Sea Salt, as needed (#1002252)
- 1.5 lb. Yellow Onion, diced (#340214)
- 3 Tbsp. All-Purpose Bellissimo Flour (#100200)
- 30 oz. Cherry Tomatoes, halved (#340052)
- Fresh Basil, for garnish
Directions
- Cook the pasta for half the time indicated on the package, drain and store and cool.
- Season the eggplant with sea salt. Transfer to colanders or drip pans and place weights on top. Allow to drain for 1 hour.
- Rinse excess salt from the eggplant. Sweat the onions and pepper flakes in oil until translucent. Toss the eggplant with flour and add to the onions. Cook until falling apart.
- Remove from heat. Season with salt and pepper. You can cook to this point and reheat later for service.
- For each serving, blister 1-1/4 oz tomatoes in a little oil over high for 2 minutes. Season with salt and pepper. Reheat 1 cup Spaghetti in boiling salted water for 40 to 60 seconds. Drain and add it to the sauce.
- Add up to 1/4 cup pasta water to reach the desired sauce consistency. Finish the pasta with 3/4 oz cheese and a drizzle of oil. Garnish with 1 basil leaf, torn into pieces.