Aired February 1, 2011
1 bulb roasted garlic
1 28-ounce can San Marzano Italian tomatoes
1/2 small red chili, seeded and finely chopped or a little crushed pepper flakes
EVOO Extra Virgin Olive Oil, for drizzling
A scant handful flat-leaf parsley leaves
Salt and pepper
1 1/2 cups roasted cherry tomatoes, chopped
1 pound whole grain or whole wheat rigatoni or penne
A couple handfuls basil leaves
1 bunch arugula leaves, chopped
1 tablespoon lemon juice
3/4 pound chunk of ricotta salata
In a food processor, combine roasted eggplant flesh, roasted garlic, tomatoes, chili, a drizzle of EVOO, salt, pepper and parsley. Puree, transfer to a saucepot and simmer 20 minutes then stir in roasted cherry tomatoes.
Meanwhile, boil water for pasta. Add salt and pasta, and cook to al dente. Reserve 1 cup starchy cooking liquid just before draining. Toss pasta with sauce, using water to thin out sauce.
Dress basil and arugula with a little lemon juice, EVOO, salt and pepper. Top pasta with greens and lots of ricotta salata before serving.