Aubergines are part of summer and sweet sunny soaked cherry tomatoes part very nicely. Capers provide a second dimension in flavor, all put together with the light Ricotta Cheese. Give it a try, it’s worth it.
Penne with Eggplants, Cherry Tomatoes and Capers
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Penne with Aubergines, Cherry Tomatoes and Capers
Servings: 5
Ingredients
- 500g Penne pasta
- 4 Aubergines/Eggplants , about 500g, diced into 1cm cubes.
- 1 clove Garlic , smashed
- 175g Ricotta Cheese
- 1 cup Cherry Tomatoes , about 250g, halved
- 2 tbsp Capers , berries only, salted ones (brined ones can also be used), roughly chopped
- ½ tsp Chilli Flakes
- 8 basil leaves
- Parmigiano Reggiano , grated, optional
- 5 litres Water
- 50ml EVOO , Extra Virgin Olive Oil
- 1½ tsp Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Place a high walled frying pan over medium heat, wait for a minute or so to heat up and then pour the oil along with the garlic. A minute later toss in the eggplants and sauté for about 10’ and until softened and golden browned. Then add the cherry tomatoes along with chilli flakes and the basil leaves and sauté for 1’ more Season with the salt and pepper and remove and discard the garlic.
- In the meantime, in a large pot bring the water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 1½’. Reserve 1 cup of cooking water.
- Strain the pasta and return to the pan with the eggplants and the tomatoes. Add the Ricotta cheese and the capers, pour ¾ of the water and mix well until a nice sauce is created without damaging the eggplants and the tomatoes. Add from the reserved water if consistency is on the thick side.
- Toss and serve in a flat dish, add the optional grated Parmigiano Reggiano and serve.
