Pasta Alla Nitin -Eggplant & Tomato Sauce

Pasta Alla Nitin – Recipe adapted from Joe Pasqualetto, Rucola, Brooklyn, NY

It is a slightly modified Classic Sicilian pasta dish to as per availability in India

Ingredients

• 1/3 cup extra-virgin olive oil
• 4 cloves garlic, very thinly sliced
• 2 medium eggplants, de-seeded, cut into small cubes (about 2 cups) and whole peeled tomatoes, drained and diced
• 1 cup cherry tomatoes, halved
• Salt, to taste
• 500 gm short-cut pasta ( I used Fusilli here)
• 1 cup packed basil leaves, torn
• Crushed red chilli flakes as per taste
• Crushed pepper corns as per taste
• Grated cheese (parmesan or any)

Method

• Add the olive oil to a saucepan and heat it over medium heat.
• Once the oil is hot enough, add the garlic and cook till it is light brown in few minutes
• Add the eggplant and cook, stirring sometimes until they are nearly tender, about 10 minutes. Make sure you
• Add tomatoes, season with salt, and cook for around 7- 8 minutes
• Boil the salted water in a large pot. Add the pasta and cook just enough that it is neither crunchy nor too soft
• Once pasta is cooked, drain and transfer it to the tomato sauce. Toss while adding half the basil and red chili pepper flakes to combine.
• Now simmer until the pasta has soaked a bit of the sauce and the basil has drooped for around 2-3 minutes.
• Transfer to plate and serve with remaining basil and garnish with grated remaining cheese

About Post Author

Nitin Hajela

nitin.hajela@gmail.com

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