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.
Foraging with Alexis Nikole Nelson.
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
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT