Garlicky tomatoey pasta with roasted eggplant
Pailin's Kitchen · ♥ 1.5K likes · 58.1K views · 9 min video
Read about ribbons and strands in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- eggplant
- olive oil
- salt
- pepper
- Italian sausage
- linguine
- finely chopped garlic
- dried chilies
- chopped Roma tomatoes
- basil
Toss the eggplant with a little olive oil, salt and pepper and roast at 425F for about 10 minutes, until browned at the edges; use convection if available.
If using, cook the Italian sausage separately, broken into small chunks so it stays chewy rather than like ground meat.
Cooking the sausage separately
- 1 tsp salt
Drop the pasta in salted boiling water, about one teaspoon of salt per liter, just before starting the sauce; set the timer one minute short of the package time so the last minute happens in the pan.
Wok and pasta timing
- olive oil
Over low heat, cook the olive oil with all the garlic and the chilies until the garlic softens and infuses the oil.
Softening garlic slowly in oil
- salt
- pepper
Turn the heat up, add the tomatoes with a good pinch of salt and pepper, and let them cook down so the water evaporates.
Cooking down the tomatoes
When the tomatoes start to look mushy, add the roasted eggplant, then the sausage without its oil, if using; turn the heat off.
- ½ cup pasta water
Transfer the pasta straight from the pot with about half a cup of pasta water and toss to bind the sauce; season, keeping it mild.
- parmigiano reggiano or parmesan cheese
Serve with basil on top at the end and parmesan shaved over with a microplane.