Get Eggy With It
Summer favorites meet in the pasta bowl
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Although a good recipe is better than the sum of its parts, this summer pasta relies on the best of ingredients. San Francisco chef Michael Tusk sources nearly all his ingredients locally, creating a seasonal pasta dish brimming with tender eggplant and flavor-packed tomatoes. At Cotogna, a rustic Italian restaurant, Tusk harnesses the two height-of-summer ingredients by salting the eggplant to leach out any bitterness and roasting the tomatoes to amplify their sweetness. Don't be tempted to finish the dish with a dusting of Parmigiano-Reggiano. If the eggplants and tomatoes are bought straight from the farm, gentler caciocavallo lets summer's flavors shine.
Spaghetti with Eggplant and Tomato (Spaghetti alla Chitarra con Melanzane e Pomodoro)
Cook Time: 1 hour 15 minutes
1 pound eggplant (about 2 small eggplants), peeled and diced
1 pound fresh spaghetti alla chitarra (if unavailable, you can substitute dried traditional spaghetti)
2 pints cherry tomatoes, halved
4 garlic cloves, peeled and thinly sliced
5 tablespoons extra-virgin olive oil, divided
½ large yellow onion, sliced
½ teaspoon red pepper flakes
2 cups vegetable stock
½ cup tightly packed basil leaves, thinly sliced
¾ cup grated caciocavallo cheese (or provolone)