Ingredients

How to make it

  • Preheat oven to 375°F. Arrange tomatoes on a large rimmed baking sheet in a single layer.
  • Drizzle with 2 tablespoons of the oil and season with salt and pepper; set aside.
  • Arrange eggplant on a second large rimmed baking sheet, drizzle with 2 tablespoons of the remaining oil, season with salt and pepper and spread out in a single layer.
  • Roast tomatoes and eggplant, rotating trays halfway through, until tomatoes are softened and beginning to char and eggplant is browned and softened, 30 to 40 minutes; set aside.
  • In a large, deep skillet, heat remaining 1/4 cup oil over medium heat.
  • Add garlic and cook, stirring frequently, until the garlic starts to brown, about 1 minute.
  • Add wine and simmer until reduced by about half, 8 to 10 minutes.
  • Meanwhile, bring a large pot of salted water to a boil.
  • Add pasta and cook until al dente.
  • Add tomatoes, eggplant and olives to the garlic-wine mixture in skillet.
  • As soon as the pasta is cooked, drain and add to skillet along with 1 or 2 tablespoons of the starchy pasta cooking water. Toss to combine well.
  • Add ricotta salata, Pecorino Romano, basil, salt and pepper and toss gently to combine. Serve immediately.
  • That's it! enjoy!
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Reviews & Comments 5

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    " It was excellent "
    juliachild ate it and said...
    Five +.
    My boyfriend really liked it.
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    " It was excellent "
    dagnabbit ate it and said...
    FIVE
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    " It was excellent "
    gourmetana ate it and said...
    I love this recipe! Had something so similar last time I went to Italy! Thank you so much for sharing! 5*
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    " It was excellent "
    elgab89 ate it and said...
    I love ricotta and your recipe is just perfect! Saved and high 5!
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    " It was excellent "
    trigger ate it and said...
    I have almost everything I need for tis delish dish!
    Flagged as beautiful
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