Casarecce Pasta with Eggplant Sauce, Green Beans, and Ricotta
Golden cubes of eggplant melt into a silky sauce that clings perfectly to twisted casarecce, while crisp green beans add delightful pops of color and texture. This rustic Italian-inspired pasta celebrates the garden's bounty with creamy dollops of ricotta that turn each bite into pure c...
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
4 servings
Ingredients
- 4 cupsdiced eggplant (3/4-inch dice)
- 1 teaspoonKosher salt
- 8 ouncesuncooked casarecce pasta
- 8 ouncesgreen beans (trimmed)
- 1 tablespoonextra-virgin olive oil
- 3 clovesgarlic ( minced)
- 2 cupshalved cherry tomatoes
- 1/3 cupdry white wine
- 2 cupshalved cherry tomatoes
- 2 teaspoonswhite wine vinegar
- 2 tablespoonschopped fresh basil
- 8 ounceshomemade ricotta or burrata
- 2 teaspoonschopped fresh thyme leaves
- freshly ground black pepper
- Maldon sea salt (if desired)
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Toss the cubed eggplant with the salt and let sit for 20 to . Cook the pasta according to the package directions. Add the green beans during the last of cooking. Reserve 1 cup of the pasta water; drain the pasta and beans. Set aside.
- 2
While the pasta cooks heat the oil in a large skillet over medium-high heat. Add the salted eggplant and cook, often stirring until cooked through completely, about . Stir in the garlic, and cook for one minute. Add the tomatoes, and cook until softened and juicy, 5 to .
- 3
Add the wine to the mixture. Cook, stirring until most of the wine evaporates. Add the pasta, beans, and pasta water by the tablespoon, if necessary, until you reach a saucy consistency.
- 4
Stir in the additional 2 cups of tomatoes, vinegar, and basil. Divide the mixture between four bowls. Top with fresh ricotta, thyme leaves, and pepper. Finish with sea salt, if desired.