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Recipe Summary test

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
4
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Ingredients

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Directions

Instructions Checklist
  • In a large skillet, heat 1/4 cup oil over medium-high. Add half the eggplant; cook, stirring often, until browned, 8 minutes. Transfer to a bowl. Repeat with 1/4 cup oil and the remaining eggplant; season with salt and pepper.

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  • Bring a large pot of water to a boil. Salt the water; cook pasta to al dente. Reserve 1 cup cooking water; drain.

  • In the skillet, heat 2 tbsp. oil over medium. Add the onion, anchovies, garlic and the spices; cook, stirring often, until tender, about 8 minutes. Add tomatoes and 1/2 cup pasta cooking water. Simmer, breaking up the tomatoes with a wooden spoon, until flavors meld, 15 minutes. Add more pasta water if too thick. Stir in the eggplant and pasta.

  • Drizzle each serving with oil and top with ricotta salata, if using, and basil.

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