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    EGGPLANT PASTA with Italian prosciutto and ricotta salata

    Eggplant pasta with prosciutto dices is a quick and tasty Italian recipe. I love serve this sauce along with any kind of short pasta, but the shape I prefer is Garganelli: an Emilian kind of maccheroni very traditional in Bologna, my birth city. Deep fried eggplants give a characteristic flavor, but if you prefer an healthier choice you can bake them, considering that the taste will be good but not the same. I like complete this eggplant pasta with Ricotta Salata cheese, but Pecorino is perfect as well!

    EGGPLANT PASTA with Italian prosciutto

    garganelli-eggplant-prosciutto

    • 11.5 oz (320 g) garganelli
    • 1 (450 g) big eggplant
    • 2 cloves of garlic
    • ½ lb (230 g) Italian prosciutto diced
    • ½ (200 g) red onion
    • 2 cups + 3 tbsp extra-virgin olive oil
    • 2 tbsp double concentrated tomatoes paste
    • 8 sweet basil leaves
    • 4 tbsp ricotta salata cheese
    • 1 chili pepper
    • 4.5 tbsp cooking salt
    • to taste table salt

    EGGPLANT PASTA with Italian prosciutto

    FIRST STEPS

    Reduce the eggplant into ½ inch dices and cut prosciutto same size of eggplant dices. Slice the onion finely, then cut the finger chili pepper. If fresh chili pepper is not available, use dried or powered hot pepper. Finally, peel and crush the cloves of garlic.

    EGGPLANT PASTA with Italian prosciutto

    SAUTEED GARLIC AND ONION

    Pour 2 tbsp of olive oil into a pan big enough to contain pasta once cooked. Place the pan over medium/low heat. When the oil is hot but not smoky, saute the chili pepper a couple of minutes, then add garlic and onion. Saute until vegetables are smooth and translucent, stirring occasionally.

    EGGPLANT PASTA with Italian prosciutto

    DEEP FRIED EGGPLANTS

    Place a pot with 2 cups of olive oil over medium heat. When the oil reach 360­° F, deep fry the eggplant dices, a few tbsp at time, until golden brown, then raise wih a perforated lattle and let them dry over a plate lined with paper towels.

    EGGPLANT PASTA with Italian prosciutto

    ITALIAN PROSCIUTTO SAUCE

    When onion and garlic are smooth and translucent, add prosciutto and basil leaves into the pan and saute five minutes. Now, add tomato paste as well and saute 5 minutes more. Add salt only if needed considering the salty taste of prosciutto.

    EGGPLANT PASTA with Italian prosciutto

    CHOOSING PASTA

    For this sauce, short pasta is the best choice. I love prepare prosciutto and eggplant pasta with penne, rigatoni or tortiglioni, but garganelli is a must to try.

    EGGPLANT PASTA with Italian prosciutto

    PROSCIUTTO AND EGGPLANT PASTA

    Fill up a pot with 6 qt of water and 4.5 tbsp of cooking salt. When the water is boiling, cook the pasta and raise “al dente”. Toss pasta into the pan along with fried eggplants and prosciutto sauce. Complete with grated ricotta salata cheese. Serve immediately.

    EGGPLANT PASTA with Italian prosciutto

    TAKE A LOOK AT THIS

    Pasta with capocollo and mini sweet pepper

    Pasta with capocollo and mini sweet pepper

    PRINTABLE VERSION

    EGGPLANT PASTA with Italian prosciutto and ricotta salata
     
    Print
    Prep time
    40 mins
    Total time
    40 mins
     
    Eggplant pasta with prosciutto dices is a quick and tasty Italian recipe. I love serve this sauce along with any kind of short pasta, but the shape I prefer is Garganelli: an Emilian kind of maccheroni very traditional in Bologna, my birth city. Deep fried eggplants give a characteristic flavor, but if you prefer an healthier choice you can bake them, considering that the taste will be good but not the same. I like complete this eggplant pasta with Ricotta Salata cheese, but Pecorino is perfect as well!
    Author: Filippo Trapella - philosokitchen.com
    Recipe type: pasta
    Cuisine: Italian
    Serves: 4
    Ingredients
    • 5 oz (320 g) garganelli
    • 1 (450 g) big eggplant
    • 2 cloves of garlic
    • ½ lb (230 g) Italian prosciutto diced
    • ½ (200 g) red onion
    • 2 cups + 3 tbsp extra-virgin olive oil
    • 2 tbsp double concentrated tomatoes paste
    • 8 sweet basil leaves
    • 4 tbsp ricotta salata cheese
    • 1 chili pepper
    • 4.5 tbsp cooking salt
    • to taste table salt
    Instructions
    1. FIRST STEPS
      Reduce the eggplant into ½ inch dices and cut prosciutto same size of eggplant dices. Slice the onion finely, then cut the finger chili pepper. If fresh chili pepper is not available, use dried or powered hot pepper. Finally, peel and crush the cloves of garlic.
    2. SAUTEED GARLIC AND ONION
      Pour 2 tbsp of olive oil into a pan big enough to contain pasta once cooked. Place the pan over medium/low heat. When the oil is hot but not smoky, saute the chili pepper a couple of minutes, then add garlic and onion. Saute until vegetables are smooth and translucent, stirring occasionally.
    3. DEEP FRIED EGGPLANTS
      Place a pot with 2 cups of olive oil over medium heat. When the oil reach 360­° F, deep fry the eggplant dices, a few tbsp at time, until golden brown, then raise wih a perforated lattle and let them dry over a plate lined with paper towels.
    4. ITALIAN PROSCIUTTO SAUCE
      When onion and garlic are smooth and translucent, add prosciutto and basil leaves into the pan and saute five minutes. Now, add tomato paste as well and saute 5 minutes more. Add salt only if needed considering the salty taste of prosciutto.
    5. CHOOSING PASTA
      For this sauce, short pasta is the best choice. I love prepare prosciutto and eggplant pasta with penne, rigatoni or tortiglioni, but garganelli is a must to try.
    6. PROSCIUTTO AND EGGPLANT PASTA
      Fill up a pot with 6 qt of water and 4.5 tbsp of cooking salt. When the water is boiling, cook the pasta and raise “al dente”. Toss pasta into the pan along with fried eggplants and prosciutto sauce. Complete with grated ricotta salata cheese. Serve immediately.
    7. EGGPLANT PASTA with Italian prosciutto
    3.5.3208

     

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    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

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