Spaghetti del Nonno
- 1 lb spaghetti
- 2 medium eggplants (diced 1/2 inch)
- 28 oz canned crushed san marzano tomatoes
- 4 gloves of garlic (crushed and chopped)
- 6 cups extra virgin olive oil
- 1/2 oz fresh basil leaves, roughly chopped
- 2 oz Italian parsley, chiffonade
- Pinch of red pepper flakes
- 1 tablespoon of unsalted butter
- Ricotta Salata
- Kosher salt
- Black pepper
Lightly salt the eggplant. Allow to sit for one hour and then pat dry. Meanwhile,
bring 4 cups of the olive oil to 350 degrees and add the eggplant in small batches.
Fry until golden brown. Drain. Bring 6 quarts of heavily salted water to a boil and
cook spaghetti one minute less than instructed. While the pasta cooks, begin the
tomato sauce.
To begin the sauce, ladle four ounces of the frying oil into the pan and add the
garlic. When the garlic is golden brown, add the red pepper flakes, basil and san
marzano tomatoes and half the parsley. Season with butter, salt and black pepper.
Bring to a heavy simmer for approximately five minutes.
Drain the pasta keeping some of the pasta water. Add the drained pasta and the
eggplant to the tomato sauce. Toss to evenly coat and simmer together for one
minute. If the sauce becomes too thick, add the pasta water two ounces at a time
until it clings to the pasta. Taste and adjust the salt if necessary. Garnish with the
other half of the parsley and ricotta salata.
Serves four.