Spaghetti with Eggplant, Tomatoes and Gorgonzola - Pasta con Melanzane, Pomodorini e Gorgonzola Recipe
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This recipe for Spaghetti with Eggplant, Tomatoes and Gorgonzola - Pasta con Melanzane, Pomodorini e Gorgonzola is from Bykerk Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound spaghetti, or penne
Kosher salt and ground black pepper
1/4 cup extra-virgin olive oil
1 pound eggplant, cut into 1-inch chunks
1 pint cherry OR grape tomatoes, halved
2 medium garlic cloves, minced
1/2 teaspoon red pepper flakes
4 ounces Gorgonzola cheese, crumbled (1 cup)
1 cup lightly packed fresh basil, chopped
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Directions: |
Directions:01
In a large pot, bring 2 quarts water to a boil over medium high. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 2 cups of the cooking water, then drain; set aside.
02
In a 12-inch skillet, heat the oil over medium-high until barely smoking. Add the eggplant and ½ teaspoon salt. Cook, stirring occasionally, until golden brown and starting to soften, 5 to 6 minutes. Add the tomatoes and cook, stirring occasionally, until the tomatoes begin to break down, 3 to 4 minutes. Add the garlic and pepper flakes; cook, stirring, until fragrant, about 30 seconds. Add 1½ cups of the reserved pasta water and bring to a simmer. Add the spaghetti and cook, stirring occasionally, until the pasta is al dente, about 2 minutes.
03
Remove the pan from the heat. Scatter the Gorgonzola over the pasta mixture, cover and let stand for 5 minutes to soften the cheese. Toss, adding more reserved water as needed so the noodles are lightly sauced. Add the basil and toss again, then taste and season with salt and black pepper. |
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Personal
Notes: |
Personal
Notes: Source: 177milkstreet
This is our rendition of a pasta dish that we tasted at Antica Osteria Pisano in Naples, Italy. Chunks of eggplant are lightly browned in olive oil, then simmered with cherry (or grape) tomatoes along with some of the starchy pasta-cooking water, forming a simple sauce. But what really pulls the dish together, both in flavor and consistency, is the creamy, savory Gorgonzola cheese tossed in at the end. To be efficient, prep the basil during the five-minute standing time after sprinkling the cheese onto the pasta.
Another great pasta dish from the Backstreets Italy cookbook.
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