I like Italian airports. Sure, you can wait an hour for your luggage… but you sure can eat well.
There I was, at dreary Malpensa. I had an hour to kill before my flight out of Italy. I needed one last meal. I went to the airport cafeteria and saw the special: Grilled eggplant, cherry tomatoes, fresh cheese, and some bread — all for 7 euros. Civilized people, I thought.
I haven’t forgotten, and thus, this week’s Sunday Pasta pays homage to that delicious, light, and healthy (airport!) lunch.
P.S. Check out our wine pairings to complement this dish.Print
Sunday Pasta Spaghetti con Melanzane Grigliate, Ricotta e Pomodorini (Grilled Eggplant)
- Total Time: 30 minutes
- Yield: 4-6 1x
- 1 pound spaghetti
- 1 large eggplant
- 1 pound cherry tomatoes
- 1 onion, finely chopped
- 1/4 cup olive oil, plus more to brush eggplant
- 1 cup ricotta cheese
- Parmigiano cheese, grated
- Salt, to taste
- Freshly ground black pepper, to taste
- Rinse the eggplant under cold water. Cut into 1/4 inch thick slices. Brush with olive oil. Place the eggplant slices on a hot grill. Flip so that they are lightly golden on both sides. Cut into bite-sized strips. Set aside.
- Rinse the tomatoes under cold water and and cut into halves. In a large skillet over medium heat, sauté the onion in olive oil until golden. Add the tomatoes and stir together for a few minutes. Add salt and pepper to taste.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente. Drain, and mix into the skillet with the tomatoes.
- Mix in the ricotta. Serve immediately, topped with slices of eggplant and a sprinkle of Parmigiano.