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Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 6 quarts of water to a boil and add 2 tablespoons salt.

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  • In a 12-inch to 14-inch sauté pan, heat olive oil until smoking. Add onion and garlic and cook until soft but not browned, 5 to 6 minutes. Add chili flakes and eggplant and cook, stirring regularly until softened and lightly browned, about 8 to 10 minutes. Add tomatoes, basil and thyme and bring to a boil. Simmer 15 minutes and season to taste with salt and pepper.

  • Boil pasta until al dente. Drain well and pour hot pasta into pan with eggplant mixture. Toss to coat and serve immediately, spooning ricotta salata over each portion.

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