Casarecce with Eggplant

🛒 Ingredients

• Casarecce pasta 80 g · 280 kcal
• Eggplant 150 g · 38 kcal
• Crushed tomatoes (passata) 100 g · 20 kcal
• Garlic clove 3 g · 4 kcal
• Fresh basil leaves 2 g · 1 kcal
• Ricotta salata (grated) 10 g · 20 kcal
• Olive oil 15 g · 133 kcal

👨‍🍳 Instructions

1. Slice the eggplant into 1/2-inch thick rounds or cubes. Sprinkle generously with salt and let sit in a colander for 30 minutes to draw out excess moisture, then pat dry thoroughly with paper towels.
2. Heat half of the olive oil in a large skillet over medium-high heat. Fry the eggplant in batches until golden brown and tender, about 3-4 minutes per side. Remove and set aside on paper towels to drain excess oil.
3. In the same skillet, add the remaining olive oil if needed, then sauté minced garlic until fragrant, about 30 seconds. Pour in the crushed tomatoes, stir well, and let it simmer for 10-15 minutes on low heat, allowing the flavors to meld.
4. Meanwhile, bring a large pot of salted water to a rolling boil. Add the casarecce pasta and cook according to package directions until al dente.
5. Add the fried eggplant to the tomato sauce and gently stir to combine. Season with a pinch of salt and pepper to taste.
6. Drain the cooked pasta, reserving about 1/2 cup of the pasta water. Add the pasta to the sauce, along with a splash of reserved pasta water if needed to create a glossy sauce.
7. Stir in most of the fresh basil. Serve immediately, garnished with extra fresh basil and grated ricotta salata.