- 2 tablespoons extra-virgin olive oil
- 2 cloves of crushed galic
- 1 teaspoon chili flakes
- 3 tablespoons diced tomatoes (skin removed) San Marzano works well
- 3 slice grilled eggplant, cut into small bite size pieces, Taste works great
- 2 piquillo pimentos sliced into strips
- 8 ounces Fresh Ricotta
- 1/2 pounds of your favorite pasta (penne works well)
- 1 salt and freshly ground black pepperfreshly ground black pepper to taste
- 1 serving of Parmigiano Reggiano or Pecorino Romano
1. Bring water to the boil for cooking pasta
2. Sauté olive oil, garlic and chili flakes on low heat till you start to smell the garlic
3. Add tomatoes and keep on low heat untill most of the juice has caramelized
4. Stir in eggplant and raise heat to medium
5. Add half the ricotta and stir untill it combines and kind of melts with everything else
6. At this point you can start cooking your pasta (or if you are super coordinated it can be cooking while you are making the sauce)
7. Once pasta is cooked, drained and ready to go
8. Raise heat to med-high add piquillo pimentos and rest of ricotta and stir untill combined
9. Mix sauce into pasta
10. Season with salt and pepper
11. Serve, with grated Parmigiano Reggiano or Pecorino Romano if you like
