A few fresh, seasonal ingredients are all you need to whip up this tasty meal.Thick Spaghetti with C
A few fresh, seasonal ingredients are all you need to whip up this tasty meal.Thick Spaghetti with Cherry Tomatoes, Vidalia Onion, Roasted Eggplant and Fresh RicottaIngredients1 box Thick Cut Spaghetti1 eggplant, diced 1 vidalia onion, julienned1 pint cherry tomatoes, halved1 cup fresh ricottaTT pepperTT salt 2 Tbsp. extra-virgin olive oilInstructions1. Dice and season an eggplant with salt and let it drain in a colander overnight. (This process will help get rid of excess juice which adds bitterness to the dish).2. The following day preheat oven to 425 degrees Fahrenheit.3. Bring one large pot of water to a boil and cook pasta according to directions. Drain pasta 1 minute early reserving 1 cup of cooking water.4. Season eggplant with extra-virgin olive oil and roast in an oven for about 15 minutes. Then, set eggplant aside to cool.5. Meanwhile, sauté Vidalia onion for 5 minutes in a skillet over medium heat.6. Next, add cherry tomatoes and blister over high heat for two minutes; season with salt and pepper.7. Add fresh ricotta and cooking for an additional three minutes.8. In a large bowl combine pasta and leftover cooking water with eggplant, basil, ricotta and onion mixture.9. Optional add ½ cup of Parmigiano cheese and drizzle pasta with extra-virgin olive oil. -- source link
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