Creamy reginette with roasted eggplant, confit cherry tomatoes and ricotta salata with mint and pistachio

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. On a sheet pan, toss the eggplant with 2 tablespoons (30 ml) olive oil, 1/2 teaspoon salt, black pepper, and 2 whole garlic cloves. On another section of the pan or on a second pan, place the cherry tomatoes with 1 tablespoon (15 ml) olive oil and a pinch of salt.

2. 2

   Roast the eggplant and tomatoes for 25 to 30 minutes at 220 °C / 425 °F, stirring once halfway through, until the eggplant is very tender and browned at the edges and the tomatoes are wrinkled and juicy.

3. 3

   Meanwhile, toast the pistachios in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant. Remove and set aside.

4. 4

   Bring a large pot of well-salted water to a boil. Cook the reginette pasta according to the package until al dente, usually 9 to 11 minutes. Before draining, reserve 180 ml / 3/4 cup of the pasta cooking water.

5. 5

   Squeeze the roasted garlic out of its skins. Transfer the roasted eggplant, roasted garlic, ricotta, Parmesan, 2 tablespoons lemon juice, the lemon zest, red pepper flakes if using, and 60 ml / 1/4 cup of pasta water to a blender or food processor. Blend until smooth and creamy.

6. 6

   Heat 1 tablespoon (15 ml) olive oil in a wide skillet over medium heat. Add the 2 chopped garlic cloves and cook for 30 seconds, without letting them burn. Add the eggplant cream and cook for 1 to 2 minutes, stirring.

7. 7

   Add the drained pasta to the skillet along with the roasted cherry tomatoes and their juices. Toss well and add more pasta water little by little until the sauce becomes silky and coats the pasta. Taste and adjust with the remaining salt and black pepper.

8. 8

   Turn off the heat and add half of the fresh mint. Serve immediately with the grated ricotta salata, toasted pistachios, the remaining mint, and a final drizzle of olive oil.