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Pasta Arrabbiata with Eggplant

November 2006
Pasta Arrabbiata with Eggplant

by 9 people

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Makes: 4 servings

Prep: 10 mins

  • Salt
  • 1 pound penne rigate
  • 1/4 cup extra-virgin olive oil (EVOO)
  • 4 cloves garlic, finely chopped
  • 1/2- 3/4 teaspoon crushed red pepper (eyeball it)
  • 1 large eggplant, peeled and chopped
  • 1 28 ounce can  crushed tomatoes
  • Flat-leaf parsley, finely chopped (a generous handful)
  • Freshly ground black pepper
  • 1 cup ricotta cheese
  • 20 basil leaves, shredded
  • 1 cup arugula leaves, chopped
  • Grated Parmigiano-Reggiano or Pecorino Romano cheese, to pass around the table
  1. Bring a large pot of water to a boil. Salt the water, add the pasta and cook until al dente. Drain, reserving a ladle of the water.
  2. While the pasta is working, in a large, deep skillet, heat the EVOO, 4 turns of the pan, the garlic and the crushed red pepper over medium-high heat. Add the eggplant, season with salt and cook until tender, 12 to 15 minutes. Using a potato masher or the back of a wooden spoon, break up the eggplant into a coarse, thick sauce. Stir in the tomatoes and heat through, then stir in the parsley and simmer for a couple of minutes. Season with salt and black pepper. Stir in the reserved pasta cooking water, add the pasta and toss.
  3. To serve, divide the pasta among 4 shallow plates or bowls. Place 1/4 cup ricotta cheese alongside each serving (to mix into each bite of the pasta as you eat it). Sprinkle with the basil and arugula. Pass Parmigiano-Reggiano around the table.
  • Beringer Napa Valley Sauvignon Blanc 2005 (California)