Cooking Instructions
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Step 1
Prepare a charcoal grill with a single layer of hot coals, set a gas grill to medium-high heat, or heat a stovetop grill pan over medium-high heat.
Step 2
Cut the
Eggplants (2)
into slices. Brush the eggplant slices generously with
Extra-Virgin Olive Oil (as needed)
, sprinkle with
Kosher Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
, and grill for 3-5 minutes on each side, until charred and cooked through.
Step 3
Flip the eggplant slices and grill on the other side for 3-5 minutes. After charred, set aside to cool. Once the eggplant has cooled, cut each slice into bite sized pieces.
Step 4
Meanwhile, make the sauce: In a small sauté pan, combine the
Golden Raisins (1/2 cup)
and
Sherry Vinegar (1/3 cup)
and cook over low heat until the vinegar has completely evaporated, about 10 minutes. Set aside.
Step 5
In a large sauté pan, heat 1/3 cup of
Extra-Virgin Olive Oil (as needed)
along with the
Garlic (4 cloves)
,
Anchovy Paste (1/2 tsp)
,
Crushed Red Pepper Flakes (1/2 tsp)
,
Salt (1 tsp)
, and
Cherry Tomatoes (3 cups)
.
Step 6
Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the tomatoes have burst and are starting to break down.
Step 7
Add the remaining
Cherry Tomatoes (1 cup)
, along with the vinegar raisins, and cook for 5 more minutes, until the final cup of tomatoes are just beginning to burst. Remove from the heat and stir in the eggplant.
Step 8
Cook the
Rigatoni (1 lb)
in a large pot of boiling salted water according to the directions on the package. Drain and pour the pasta into a large bowl.
Step 9
Add the sauce and toss well. Add the
Pine Nuts (1/3 cup)
and
Italian Flat-Leaf Parsley (1/3 cup)
. Sprinkle with salt, and serve warm or at room temperature. Enjoy!
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