– ½ to 1 cup extra-virgin olive oil – 1 medium onion finely diced sweet, red, or 1 large shallot – 1 lb fresh tomatoes I used plum tomatoes – 1 can 28-ounces whole peeled San Marzano DOC tomatoes – 1-2 teaspoons sea salt plus salt for the pasta water (1-1 ½ tablespoons for the pasta water) – ¼-½ cup chopped fresh basil plus a handful more basil leaves for garnish – 2 medium eggplants about 2 ¼ pounds total – ¼ teaspoon freshly ground pepper – 1 lb paccheri or any short pasta like penne, casarecce, rigatoni – ¾ cup finely grated ricotta salata
Cook time: 30 mins
How much salt do I use to cook dry pasta? For 1 pound of pasta, in 3-4 quarts of water, you should add 1-1/2 tablespoons of salt. So if it's 1/2 pound of pasta, add 1/2 that amount of salt. Add more or less to your taste, but keep in mind, the sauce will have a little salt. So depends on your taste.
Can I make this recipe ahead of time? Yes, you can make this recipe ahead of time and reheat it before serving. Just make sure to store it in an airtight container in the refrigerator for up to 3 days.
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