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Spaghetti with eggplant sauce and mint pistou

Name: Spaghetti with eggplant sauce and mint pistou
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 11.5 oz Barilla Spaghetti No. 5; 7 oz Eggplant; 2 oz Onion; 1 Hot Chili; 7 oz San Marzano Tomatoes; 2.5 tsp Mint; 1 clove Garlic; 1 oz Salted Ricotta Cheese; 2 tsp Butter; to taste Dried Chili Pepper; 1.5 oz Spinach; 1 fl oz Extra Virgin Olive Oil; as necessary Mesquite Wood; to taste Salt and Pepper; 0.18 oz Brown Sugar

50 minutes

Try this smoky eggplant chunky sauce over spaghetti, topped with fresh mint pistou and salted ricotta for a bold, aromatic twist on tradition!

Ingredients

4 servings

11.5 ozBarilla Spaghetti No. 5

7 ozEggplant

2 ozOnion

1Hot Chili

7 ozSan Marzano Tomatoes

2.5 tspMint

1 cloveGarlic

1 ozSalted Ricotta Cheese

2 tspButter

to tasteDried Chili Pepper

1.5 ozSpinach

1 fl ozExtra Virgin Olive Oil

as necessaryMesquite Wood

to tasteSalt and Pepper

0.18 ozBrown Sugar

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Reduce the San Marzano tomato on low heat for 30 minutes. Chop the onion and caramelize on low heat for 1 to 2 hours with cane sugar and adding water a little at a time to prevent the onion from burning (this preparation can also be done the day before).

Step 2

Peel the eggplants, dice them in medium size pieces and add salt. Bake in the oven until cooked and soft. Combine the caramelized onion to the eggplants adding a tbsp of extra virgin olive oil. To smoke the mixture, spread mesquite wood chips on the bottom of a baking pan. Ignite the wood and put off the flames by placing a lid over the pan.

Step 3

Place the eggplants and the onions on a griddle, cover with cling film and the lid and let the smoke penetrate for 15-20 minutes. For the mint pistou, blend the mint leaves with the spinach, garlic clove and extra virgin olive oil, add salt and pepper.

Step 4

In a hot pan, melt the butter then add the smoked eggplants, the tomato sauce reduced and the chili flakes to taste. Cook the spaghetti in boiling, lightly salted water, drain when al dente and blend in the frying pan. Spread the mint pesto on the bottom of the plate and lay the pasta on top, garnish with slivers of salted ricotta.