Pasta del Contadino
This is an
inexpensive vegetarian dish, ideal
for a midweek meal. I like to cook with the season so
I prepare it in the hot season when I can take the fresh tomatoes and eggplants from my
back yard or buy them directly at the local farms. Serve with cold white wine, if desired.
Preparation time: 5 minutes
Cooking time: about 30-35 minutes
Serves 2–3
Ingredients:
2–3 medium eggplants (½ pound or 220 grams), chopped
Salt, about 1 ½ teaspoon + 1 tablespoon, plus enough to generously salt the raw eggplants
9 tablespoons extra virgin olive oil
1 pound (450 grams) fresh ripe tomatoes, chopped
3 garlic cloves, peeled and chopped or minced
2 tablespoons dried oregano
6 tablespoons grated Pecorino Romano cheese
8 cups (2 liters) water
½ pound (approximately 250 grams) rigatoni pasta
¼ pound (110 grams) smoked cheese, finely chopped
Method:
- Generously salt the eggplants. Let them sit in a
bowl for about an hour and then rinse and squeeze them by hand to remove the bitter water.
- Preheat your
oven’s broiler to 430°
F (220° C).
- Pour 5
tablespoons of the oil in a baking pan. Add the eggplants, tomatoes,
garlic, oregano, and 3 tablespoons of Pecorino Romano cheese. Season with
1 ½ teaspoon salt and mix all the ingredients.
- Broil the
mixture about 3 inches (7–8 cm) from the heat for 30 minutes or until the eggplants are tender. Stir occasionally.
- Meanwhile,
bring the water to a boil in a large pot. Add 1 tablespoon salt. Add the
pasta and boil it, stirring often. Drain the pasta when al dente and transfer to the pan
with the tomatoes and eggplants mixture. Add the remaining 4 tablespoons
oil, 3 tablespoons Pecorino Romano cheese, the smoked cheese, and mix
well. Serve immediately.
