Eggplant Tomato And Fresh Ricotta Farfalle

Description

Another fast and healthy pasta from well known chef steve conant

Ingredients

• Eggplant
• Salt
• Farfalle Pasta
• Vegetable Oil
• Extra Virgin Olive Oil
• Garlic Clove
• Grape Tomatoes
• Oregano
• Crushed Red Pepper Flakes
• Fresh Ground Black Pepper
• Parmesan Cheese
• Ricotta Cheese
• Basil

Instructions

1. In a colander, toss the eggplant with 1 teaspoon of salt and let stand for 10 minutes
2. Pat dry with paper towels
3. Meanwhile, in a large pot of boiling salted water, cook the farfalle until just al dente
4. Drain, reserving 1 / 2 cup of the cooking water
5. In a large, deep skillet, heat the vegetable oil until shimmering
6. Add the eggplant and cook over high heat, stirring occasionally, until tender and golden, about 5 minutes
7. Transfer to a paper towel-lined plate
8. Wipe out the skillet
9. Heat the olive oil in the skillet over moderately high heat
10. Add the garlic and cook for 1 minute
11. Add the tomatoes, oregano, crushed red pepper and a pinch of black pepper
12. Cook, crushing the tomatoes, about 3 minutes
13. Add the farfalle, the reserved cooking water and the eggplant and cook over moderate heat, stirring, until the pasta is heated through, 3 minutes
14. Season with salt
15. Transfer to bowls and sprinkle with the parmesan
16. Top with the ricotta and basil and pass extra parmesan at the table