Rigatoni Alla Norma

• 分量: 4 servings
• 調理時間: 10 minutes
• 総時間: 45 minutes

材料

1 large eggplant

3 tablespoons olive oil

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 pound ziti or penne

2 tablespoons olive oil

2 garlic cloves (finely chopped)

28 ounces tomato sauce (or chopped tomatoes or whole tomatoes, crushed)

1 teaspoon Kosher salt

Small handful of fresh basil (+ more for garnish)

1 cup whole milk ricotta cheese

1/2 teaspoon red pepper flakes (optional)

1/2 cup freshly grated Parmesan

手順

Trim the ends off of the eggplant and alternate peeling the eggplant. It should look like vertical stripes with some sections have the peel and some don't. Then cut the eggplant into thick slices and then into 1/2 inch cubes.

Pre-heat oven to 400 degrees Fahrenheit and place eggplant on a foil lined or parchment lined baking sheet. Season the eggplant with salt and pepper and drizzle with olive oil and toss to coat. Roast the eggplant in oven for about 20 minutes until golden brown. Once done, set aside.

Roast the eggplant in oven for about 35 minutes until eggplant is incredibly tender and slightly caramelized. Set aside.

While eggplant is cooking, bring a large pot of salted water to boil for the pasta and cook pasta according to package directions. (I always go about 1 minute less and check as I go).

In a separate pot, place a pot over medium heat and drizzle with olive oil. Add the chopped garlic and saute for 1-2 minutes until just lightly golden. Add the tomato sauce whole tomatoes, add the fresh basil and season with salt and pepper. Give the sauce a stir and simmer for 10-15 minutes.

Once the pasta is done, reserve 1 cup of the starchy pasta water and add the pasta directly into the sauce. When the roasted eggplant is done, add that to the pasta and toss to combine so all of the sauce evenly coats the noddles. Add pasta water as needed.

Serve the eggplant pasta in bowls and top with a hefty spoonful of creamy ricotta cheese. Garnish with grated parmesan, a drizzle of olive oil and fresh basil.

栄養

• カロリー: 481 kcal
• 脂肪総量: 30 g
• 飽和脂肪: 10 g
• 不飽和脂肪: 19 g
• コレステロール: 40 mg
• ナトリウム: 2363 mg
• 炭水化物総量: 38 g
• 食物繊維: 8 g
• 糖質総量: 12 g
• タンパク質: 18 g