Spaghetti with Eggplant, Tomatoes and Gorgonzola
- Makes6 servings
- Cook Time40 minutes
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.
Don’t discard the remaining pasta water after adding 1½ cups to the eggplant-tomato mixture. You will need some of it to adjust the consistency of the pasta after the cheese is mixed in.
Step 1
In a large pot, bring 2 quarts water to a boil over medium high. Stir in the pasta and 1 tablespoon salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 2 cups of the cooking water, then drain; set aside.
Step 2
In a 12-inch skillet, heat the oil over medium-high until barely smoking.
Add the eggplant and ½ teaspoon salt. Cook, stirring occasionally, until golden brown and starting to soften, 5 to 6 minutes.
Add the tomatoes and cook, stirring occasionally, until the tomatoes begin to break down, 3 to 4 minutes.
Add the garlic and pepper flakes; cook, stirring, until fragrant, about 30 seconds.
Add 1½ cups of the reserved pasta water and bring to a simmer.
Add the spaghetti and cook, stirring occasionally, until the pasta is al dente, about 2 minutes.
Step 3
Remove the pan from the heat. Scatter the Gorgonzola over the pasta mixture, cover and let stand for 5 minutes to soften the cheese.
Toss, adding more reserved water as needed so the noodles are lightly sauced.
Add the basil and toss again, then taste and season with salt and black pepper.
