Spaghettini

Eggplant, Tomato, Ricotta

Spaghettini translates to “thin spaghetti” and while they aren’t my favorite, they are good at wearing a coat of an olive oil or tomato based sauce. But, I can’t find anything in my research pointing to a history or tradition with this shape. So if you know something I don’t please let me know. Maybe the pile-ons that hold up Venice are made of bundles of spaghettini? Or maybe Luciano Pavarotti secretly only ate spaghettini? Who knows? Until we do…this is spaghettini.

The classics are the classics. So don’t take this as a verbatim replication of a classic recipe. It has all the components and flavors of an all norma, but this remix just delivers everything in a different package. With a unique approach to each ingredient, this version comes out super creamy with an eggplant that literally melts in your mouth. The use of spaghettini really hammers this one home since it really takes a bath in oil and tomato based sauces. And while I don’t like messing with the classics, this one is worth taking a chance on.

Servings: 4 - Time: ~30 mins - Difficulty: 1 - Itsa Easy

Ingredients & Mise en Place

17.6 oz. spaghettini
1 large sicilian eggplant ~ 1.5 lbs. - cut into ½ inch cubes
1.5 lbs. heirloom grape tomatoes - quartered
4 garlic cloves - minced
4 tbsp. unsalted butter
2 cups fresh ricotta
½ c. parsley - finely chopped
extra virgin olive oil
sea salt
pepper

Directions

Bring a large stock pot of salted water to a boil.

In a deep sauté pan over medium heat add 2 tbsp. of olive oil and garlic. Cook until soft ~2mins. Once soft and aromatic melt the butter and add the eggplant. Cook until the eggplant is soft - like really really soft - stirring frequently ~10-15 minutes. Add in the tomatoes, salt and pepper to taste, and stir frequently as the past cooks.

Add the pasta to the boiling water and cook until al dente ~5 minutes.

Strain the pasta and add to the sauce, toss to coat and add the remaining olive oil. Next stir in the parsley and most of the ricotta (saving some for plating.)

Divide into four portions, and top with a dollop or two of ricotta and a splash or two of good olive oil.