A Spaghetti Sauce Trio: Eggplants, Tomatoes and Ricotta

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The freshly-made ricotta from our favorite caseficio inspired this pasta recipe. It’s easy, simple and buonissimo.

Spaghetti alla Ricotta e Melanzane

Ingredients: (for four people)
2 Medium-sized eggplants
2 Ripe tomatoes
1/2 White onion
1 Bunch fresh basil
½ - 1 C. Ricotta
Extra virgin olive oil, q.b.
Grated Parmesan, q.b.
Salt, q.b.
Chili pepper, q.b.
Spaghetti (1 lb. pasta for every 5 people)

Directions: Cut eggplants into small pieces and dice onion. Dice fresh tomatoes and cut basil into small pieces. Heat onion in olive oil until golden. Add eggplant and simmer a few minutes then add tomato and basil and continue simmering on low heat for about 15 minutes or until eggplants are soft. Pasta water can be boiling while eggplant and tomatoes are simmering. Add fresh ricotta to serving dish and cream with fork. When spaghetti is cooked al dente, immediately add ¼ C. cold water to halt cooking. Drain spaghetti, saving some of the brodo della pasta (cooking water of the pasta) to add to sauce to make it creamier. Add steaming spaghetti to ricotta and toss gently. Add the tomato and eggplant sauce. Season with Parmesan and serve. Buon appetito!