Orecchiette with sun-dried tomato ricotta cream, roasted eggplant, hot honey and crispy basil crumbs

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the eggplant with 2 tablespoons (30 ml) olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of the red pepper flakes. Spread on a tray and roast for 25 to 30 minutes, tossing once, until golden and tender.

2. 2

   While the eggplant roasts, make the hot honey: in a small saucepan or very small skillet, warm the honey with the remaining half of the red pepper flakes and 1 teaspoon lemon juice over very low heat for 1 to 2 minutes. Remove from the heat and set aside.

3. 3

   For the crispy crumbs, heat the butter with 1 tablespoon (15 ml) olive oil in a skillet over medium heat. Add 1 minced garlic clove and cook for 30 seconds. Add the breadcrumbs, 25 g Parmesan, 6 to 8 finely chopped basil leaves, and a pinch of salt. Cook for 3 to 4 minutes, stirring, until golden and crisp. Set aside.

4. 4

   Bring a large pot of salted water to a boil. Cook the orecchiette according to package directions until al dente, usually 10 to 12 minutes. Reserve 250 ml / 1 cup of the pasta water before draining.

5. 5

   While the pasta cooks, make the cream. In a blender or food processor, combine the ricotta, sun-dried tomatoes, the remaining 20 g Parmesan, 2 garlic cloves, lemon zest, the remaining lemon juice, milk, 1 tablespoon of the sun-dried tomato oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and half of the remaining basil. Blend until smooth and creamy.

6. 6

   Return the pasta pot to low heat. Add the ricotta sun-dried tomato cream and warm gently for 1 minute. Add the cooked orecchiette and toss, adding enough reserved pasta water little by little to create a silky sauce that coats the pasta.

7. 7

   Add most of the roasted eggplant and fold gently so it keeps its shape. Taste and adjust with more salt or pepper if needed.

8. 8

   Serve the pasta in shallow bowls. Finish with the remaining roasted eggplant, the crispy basil crumbs, a few fresh basil leaves, and a drizzle of hot honey over the top.