Thick Spaghetti with Eggplant, Cherry Tomatoes and Ricotta Salata Sauce
  • 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
  1. Cook the pasta for half the time indicated on the package, drain and store and cool. 
  2. Season the eggplant with sea salt.  Transfer to colanders or drip pans and place weights on top.  Allow to drain for 1 hour.
  3. 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.
  4. Remove from heat.  Season with salt and pepper.  You can cook to this point and reheat later for service.
  5. 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.
  6. 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.