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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large lidded skillet, heat 2 tbsp of
    the oil over medium heat. Stir in
    tomatoes and eggplant. Cook, covered,
    15 minutes. (If skillet does not have a lid,
    try covering tightly with aluminum foil
    or a baking sheet.) Stir in garlic and
    1/4 tsp of the salt; cover and cook another
    10 to 15 minutes until tomatoes are
    slightly wilted.

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  • Meanwhile, bring a pot of lightly salted
    water to a boil. Cook fusilli according to
    package directions, reserving 3/4 cup of
    the pasta water. Using a slotted spoon,
    transfer fusilli to skillet with tomatoeggplant
    mixture. Stir in 1/2 cup of the
    pasta water, 3/4 cup of the basil, 3/4 cup of
    the ricotta salata, the remaining 2 tbsp
    oil and remaining 1/2 tsp salt. (If pasta
    seems dry, stir in 1/4 cup pasta water.)
    Garnish with remaining 1/4 cup basil and
    1/4 cup ricotta salata.

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