Eggplant, Tomato and Fresh Ricotta Farfalle

  • Total Time:
  • Servings: 4

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  • 1 medium eggplant (1 1/4 pounds), peeled and cut into 3/4-inch dice
  • Salt
  • 3/4 pound farfalle
  • 1/4 cup vegetable oil
  • 1/4 cup extra-virgin olive oil
  • 1 large garlic clove, thinly sliced
  • 1 pint red grape tomatoes, halved
  • 1 teaspoon finely chopped oregano
  • 1/4 to 1/2 teaspoon crushed red pepper
  • Freshly ground black pepper
  • 2 tablespoons freshly grated Parmesan cheese, plus more for serving
  • 1/4 cup fresh ricotta cheese
  • 2 tablespoons shredded basil

How to make this recipe

  1. In a colander, toss the eggplant with 1 teaspoon of salt and let stand for 10 minutes. Pat dry with paper towels.

  2. Meanwhile, in a large pot of boiling salted water, cook the farfalle until just al dente. Drain, reserving 1/2 cup of the cooking water.

  3. In a large, deep skillet, heat the vegetable oil until shimmering. Add the eggplant and cook over high heat, stirring occasionally, until tender and golden, about 5 minutes; transfer to a paper towel-lined plate. Wipe out the skillet.

  4. Heat the olive oil in the skillet over moderately high heat. Add the garlic and cook for 1 minute. Add the tomatoes, oregano, crushed red pepper and a pinch of black pepper. Cook, crushing the tomatoes, about 3 minutes. Add the farfalle, the reserved cooking water and the eggplant and cook over moderate heat, stirring, until the pasta is heated through, 3 minutes; season with salt. Transfer to bowls and sprinkle with the Parmesan. Top with the ricotta and basil and pass extra Parmesan at the table.

Contributed By Published March 2003

497422 recipes/eggplant-tomato-and-fresh-ricotta-farfalle 2013-12-06T23:24:41+00:00 Scott Conant spring|summer|fast-column|italian|pasta-and-noodles|4|fast|healthy|vegetarian|weeknight-dinner march-2003,scott conant,italian food,pasta recipe,eggplant and tomato pasta,fresh ricotta cheese recipes,eggplant-tomato-and-fresh-ricotta-farfalle 497422

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