PASTA ARRABBIATA WITH EGGPLANT |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound(s) penne pasta |
1/4 cup(s) evoo |
4 clove(s) garlic finely chopped |
1/2 teaspoon(s) crushed red pepper |
1 piece(s) eggplant peeled and chopped |
1 can(s) 28oz crushed tomatos |
1 piece(s) handfull parsley finely chopped |
fresh ground pepper |
1 cup(s) ricotta cheese |
20 basil leaves shredded |
1 cup(s) arugala chopped |
parmesean cheese |
salt |
Directions:
1. ) COOK PASTA, RESERVE A LADEL OF WATER
2. ) WHILE PASTA IS COOKING, HEAT EVOO, ADD GARLIC AND PEPPER OVER MEDIUM-HEAT. ADD EGGPLANT, SEASON WITH SALT AND COOK UN TIL TENDER. USING A MASHER OR THE BACK OF A WOODEN SPOON, MASH EGGPLANT INTO A THICK, COARSE SAUCE. STIR IN TOMATOS AND HEAT THROUGH. STIR IN PARSLEY AND SIMMER FOR A FEW MINUTES. SEASON WITH SALT AND PEPPER AND ADD RESERVESD PASTA WATER. TOSS.
3. ) TO SERVE, DIVIDE THE PASTA AMONG 4 SHALLOW PLATES OR BOWLS. PLACE 1/4 CUP RICOTTA CHEESE ALONGSIDE EACH SERVING (TO MIX INTO EACH BITE AS YOU EAT IT). SPRINKLE WITH BASIL, ARUGULA, AND PARMESEAN.
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