Recipe of the Week: Pasta ‘Al Forno’ (Pasta with Eggplants, Peppers and Ricotta Salata)
A delicious pasta “al forno” makes the ideal dish for a summer party! It can be made ahead and even frozen. Serves six to eight. (Chef tip: My favorite eggplants for this dish are the skinny small ones with less seeds.)
1 pound Cavatelli pasta
2 eggplants
2 roasted red peppers, sliced
1/2 cup extra-virgin olive oil
1 large yellow onion, peeled and minced
2 cloves garlic, peeled and minced
1/2 teaspoon red hot pepper flakes
2 cups tomato sauce
1 tablespoons fresh Italian parsley, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup shredded ricotta salata cheese
Bring a six-quart pot of water to boil. Add salt and pasta and cook for five minutes until pasta is firm. Drain. Toss with one tablespoon of olive oil.
Oil eight one-cup molds and keep warm in a 300° oven.
Peel and cube eggplants. Place in colander in the sink. Sprinkle with one teaspoon of salt and let them sit for 30 minutes. Drain and rinse eggplant cubes in cold water. Dry with paper towels.
Heat oil in 12-inch skillet. Add onion, red peppers, garlic, red pepper flakes and eggplant cubes. Cook for 10 minutes under medium heat. Add tomato sauce and heat through. Add salt and pepper. Cook for 20 minutes at medium heat. Toss pasta with sauce. Place half of the pasta in the prepared molds and top with parsley and ricotta. Add the remaining pasta and press firmly into mold. Sprinkle with more parsley and ricotta. Cover with foil. Bake in a preheated 400° oven for 10 minutes. Remove from oven and serve.