Mezze Maniche with Smoky Eggplant Cream, Confit Cherry Tomatoes and Lemon Pangrattato

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it.

2. 2

   Place the eggplant cut side up on the tray. Score the flesh lightly and brush it with 1 tablespoon extra virgin olive oil. Season with a little salt and black pepper. Wrap 3 whole garlic cloves in a small piece of foil or place them beside the eggplant. Roast for 25 to 30 minutes at 220 °C / 425 °F, until the eggplant is very tender.

3. 3

   Meanwhile, place the cherry tomatoes in a small baking dish. Add 2 tablespoons extra virgin olive oil, the dried oregano, red pepper flakes if using, a pinch of salt, and some black pepper. Roast at the same temperature, 220 °C / 425 °F, for 18 to 20 minutes, until softened and slightly concentrated.

4. 4

   In a medium skillet, heat 1 tablespoon extra virgin olive oil over medium heat. Add the minced garlic and cook for 30 seconds. Stir in the breadcrumbs and cook for 2 to 4 minutes, stirring constantly, until golden. Remove from the heat and mix in the lemon zest with 20 g / 1/4 cup of the grated Parmesan. Set this pangrattato aside.

5. 5

   Bring a large pot of generously salted water to a boil. Cook the mezze maniche according to package time until al dente. Reserve 120 ml / 1/2 cup of the cooking water and drain the pasta.

6. 6

   Scoop the roasted eggplant flesh into a blender or food processor along with the peeled roasted garlic, ricotta, the remaining 30 g / 1/4 cup Parmesan, 1 tablespoon lemon juice, 1 tablespoon extra virgin olive oil, 6 basil leaves, 1/2 teaspoon salt, and a little black pepper. Blend until smooth and creamy.

7. 7

   Pour the eggplant cream into a large skillet over low heat. Add the cooked pasta and enough reserved pasta water to create a silky sauce that coats well. Fold in half of the confit cherry tomatoes and stir gently so some of them burst and enrich the sauce.

8. 8

   Serve the pasta in shallow bowls. Spoon over the remaining cherry tomatoes, the rest of the basil leaves, and the lemon pangrattato. Finish with a thin drizzle of the remaining extra virgin olive oil and black pepper to taste.

9. 9

   If you want a lightly gratinéed finish when serving in a baking dish, you can place the assembled pasta in the oven for 2 to 3 minutes at 230 °C / 445 °F before adding the fresh basil and pangrattato.