Recipe courtesy of Mario Batali
Show: Molto Mario
Save Recipe Print
Total:
1 hr 10 min
Prep:
35 min
Cook:
35 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Bring 6 quarts water to a boil and add 2 tablespoons salt.

In a 12 to 14-inch saute pan, heat the olive oil until smoking. Add the onion and the garlic and cook until soft but not yet browned, about 5 to 6 minutes. Add the eggplant and cook, stirring regularly until softened and lightly browned, about 8 to 10 minutes. Add the tomatoes, basil, and thyme, and bring to a boil. Simmer for 15 minutes, and season, to taste, with salt and pepper.

Cook the pasta according to the package directions, until al dente. Drain well and pour the hot pasta into the pan with the eggplant mixture. Add ricotta salata and heat through.

Garnish with parsley, mint, chili flakes and basil leaves. Drizzle with olive oil and serve.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Pasta Primavera

Recipe courtesy of Giada De Laurentiis

Pasta Bolognese

Recipe courtesy of Anne Burrell

Pasta Puttanesca

Recipe courtesy of Ellie Krieger

Pasta Primavera

Recipe courtesy of Ree Drummond

Pasta and Beans: Pasta e Fagioli

Recipe courtesy of Rachael Ray

Pasta Primavera

Recipe courtesy of Food Network Kitchen

Pasta Puttanesca

Recipe courtesy of Rachael Ray

Pasta e Fagioli

Recipe courtesy of Valerie Bertinelli

Browse Reviews By Keyword