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Spaghetti with Eggplant, Tomatoes and Gorgonzola
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This is our rendition of a pasta dish that we tasted at Antica Osteria Pisano in Naples, Italy. Chunks of eggplant are lightly browned in olive oil, then simmered with cherry (or grape) tomatoes along with some of the starchy pasta-cooking water, forming a simple sauce. But what really pulls the dish together, both in flavor and consistency, is the creamy, savory Gorgonzola cheese tossed in at the end. To be efficient, prep the basil during the five-minute standing time after sprinkling the cheese onto the pasta.
Kosher salt and ground black pepper
01In a large pot, bring 2 quarts water to a boil over medium high. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 2 cups of the cooking water, then drain; set aside.
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***Used 12oz of bucatini and a pinch more salt and I'm glad I did. 'Twas delicious, but I feel like it might have been too diluted with a full pound.