Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Spaghetti with Eggplant, Tomatoes and Gorgonzola
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.
6
Servings
Tip
Don’t discard the remaining pasta water after adding 1½ cups to the eggplant-tomato mixture. You will need some of it to adjust the consistency of the pasta after the cheese is mixed in.
40 minutes
Ingredients
-
1
pound spaghetti
-
Kosher salt and ground black pepper
Directions
-
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.
***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.