Spicy Ziti Puttanesca with Grilled Eggplant & Whipped Ricotta
Ingredients For the Puttanesca Sauce - ¼ cup olive oil - 6 garlic cloves, thinly sliced - 6 anchovy fillets (or 1 tbsp paste) - ½ tsp red pepper flakes - 1 can (28oz/800g) San Marzano tomatoes, crushed by hand - ½ cup kalamata olives, pitted & halved - 3 tbsp capers, rinsed - ¼ cup fresh parsley, chopped
For the Eggplant & Pasta - 1 medium eggplant, diced (1-inch cubes) - 12oz (340g) ziti - ½ cup pasta water (reserved) - 2 tbsp olive oil - 1 tsp smoked paprika
For the Whipped Ricotta - 1 cup (250g) whole-milk ricotta - 2 tbsp heavy cream - 1 tsp lemon zest - Salt to taste
Instructions
Char the Eggplant 1. Toss eggplant with olive oil, smoked paprika, and salt. 2. Grill or roast at 425°F (220°C) for 15 mins until charred and tender.
Make Puttanesca Sauce 1. Heat olive oil in a skillet. Sauté garlic, anchovies, and red pepper flakes until anchovies dissolve (2 mins). 2. Add tomatoes, olives, and capers. Simmer 15 mins until thickened.
Cook Pasta & Whip Ricotta 1. Boil ziti in salted water until al dente. Reserve pasta water. 2. Blend ricotta, cream, lemon zest, and salt until fluffy.
Assemble 1. Toss ziti with puttanesca sauce, adding pasta water as needed. 2. Fold in grilled eggplant. 3. Dollop with whipped ricotta.
