I'm Hooked On This Sicilian Pasta

By Chef Billy Parisi · 45 min

Ingredients

Instructions

1. Heat the olive oil in a large sauce pot over medium heat for 30 to 45 seconds.
2. Add the onion and garlic with a little salt and sauté for 2 minutes, until they just start to brown.
3. Lower the heat to low and cook, stirring now and then, for 5 minutes, until caramelized.
4. Add the tomatoes, half the basil leaves (torn slightly), salt and pepper. Simmer over low to medium heat for 20 to 30 minutes, until reduced by about one third.
5. Taste the sauce and adjust the salt and pepper. Keep it warm.
6. Heat the avocado oil in a large frying pan over high heat until it begins to smoke lightly.
7. Add the eggplant in a single layer and sauté for no more than 90 seconds, until browned on one or two sides but still al dente.
8. Drain the eggplant on a paper towel.
9. Cook the pasta in a large pot of boiling water until al dente, then drain.
10. Add the pasta to the sauce pot with half the grated Ricotta Salata, half the remaining basil, salt and pepper. Fold until combined.
11. Serve the pasta in bowls topped with the fried eggplant, the remaining cheese and basil, and olive oil if you like.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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GarlicOnionTomatoEggplantRicotta cheesePenne