I like Eggplant, and this recipe from The Washington Post for Bucatini in Chunky Eggplant Sauce was right up my alley. It makes an excellent Pasta Sauce. I love the sharp salty taste of the Pecorino Cheese.
Bucatini in Chunky Eggplant Sauce
Washington Post
In this dish from chef and Rustico Cooking school founder
Micol Negrin, eggplant is sauteed until it collapses into a chunky puree,
before being combined with tomatoes and herbs. The best eggplants for the job
are the large, round, thin-skinned Sicilian eggplants, other lavender heirloom
varieties, or long, slender Japanese or Chinese eggplants. If you use a
darker-hued, thicker-skinned variety, consider removing the skin.
For a dairy-free option, substitute freshly toasted bread
crumbs — tossed with a little oil and baked at 400 degrees until golden brown —
for the cheese.
Make Ahead: If you won't be serving all the pasta right
away, consider saucing as much as you need and saving some sauce for another
meal. It will reheat well over low heat and can be used with fregola or even a
whole grain like sorghum. The sauce can be refrigerated for up to 3 days.
Ingredients
1/4 cup extra-virgin olive oil
2 cloves garlic, chopped
One 12-ounce eggplant (unpeeled), cut into 1/4-inch by
1/4-inch by 3-inch strips
2 tablespoons plus 1/2 teaspoon salt, or more as needed
1/8 teaspoon freshly ground black pepper, or more as needed
1 pound ripe tomatoes, peeled and diced (see NOTE)
1 teaspoon minced fresh oregano, or more as needed
12 basil leaves, torn
1 pound dried bucatini (or substitute penne rigate, rigatoni
or orecchiette)
1/2 cup freshly grated pecorino Romano cheese, for serving
Directions
Heat the oil in a wide,
deep-sided saute pan over medium-low heat. Add the garlic and cook, 30 seconds,
then add the eggplant, 1/2 teaspoon of the salt and the pepper. Partially cover
and cook for 25 minutes, stirring often, or until soft, allowing the liquid
from the lid to drip into the eggplant if it seems dry.
Use a fork to crush the eggplant
in the pan to a chunky consistency, then add the tomatoes and the teaspoon of
fresh oregano. Increase the heat to medium; cook uncovered for 10 to 20
minutes, until the sauce is thick (the cooking time will depend on how juicy
your tomatoes are). Stir in the basil and keep the sauce warm.
Meanwhile, bring 5 quarts of
water to a boil over medium-high heat. Add the bucatini and the remaining 2
tablespoons of salt. Cook according to the package directions (al dente), about
8 minutes. Drain, reserving 1/2 cup of the pasta cooking water.
Add the drained pasta to the
sauce in the pan, and add just enough of the reserved pasta cooking water to
create a sauce that coats the bucatini. Taste, and add more salt and/or pepper
and oregano, as needed.
Serve hot, dusted with the
cheese.
NOTE: To peel the tomatoes, use
a sharp knife to score a large X on the bottom of each one. Drop into a bowl of
just-boiled water and let sit for a few minutes, until you see the peel curling
back from the edges of the X. Drain and let cool, then peel and discard the loosened
skin.
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