Lidia's Pasta and Sauces
While it’s always preferable to make your sauce from scratch, sometimes you just don’t have time.
My sauces are made from the finest organic ingredients; organic Italian tomatoes and California garlic, extra virgin olive oil, Basil and sweet carrots, simmered to perfection – just like Nonna would have made. No Artificial Flavors or Preservatives; Non GMO Project Verified.
· KOSHER SALT
· VEGETABLE OIL, FOR FRYING
· 2 POUNDS ITALIAN EGGPLANT, CUT INTO 1-INCH CUBES
· VIRGIN OLIVE OIL, FOR DRIZZLING
· 1 32OZ. JAR LIDIA’S TOMATO SAUCE
· 1/4 TEASPOON PEPERONCINO
· 1 POUND RIGATONI
· 1 CUP FRESH BASIL LEAVES, CHOPPED
· 1/2 CUP FRESHLY GRATED GRANA PADANO
· 1 CUP FRESH RICOTTA
Directions Bring a large pot of salted water to boil for the pasta. Heat a large nonstick skillet over medium high. Add enough vegetable oil to film the bottom of the pan. Add half of the eggplant and season with salt. Cook, tossing occasionally, until browned and almost tender, 6 to 7 minutes. Repeat with the remaining eggplant. Season with salt the eggplants. Carefully pour out the oil and wipe skillet with paper towel,add Lidia’s tomato sauce, rinse jar out with ½ cup of water and add to the sauce, add the pepperoncino.
Bring the sauce to a simmers, and cook the pasta until al dente. Remove the pasta with a spider directly to the sauce and add the basil leaves. Drizzle with a little olive oil and toss to coat the pasta in the sauce, adding a little of the pasta water if it seems dry.
Off the heat, sprinkle with the grated cheese and toss to combine. Dollop the ricotta on top of the sauced pasta and toss all gently to warm the ricotta and serve immediately.