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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.