Strozzapreti with white eggplant cream, oregano confit tomatoes, whipped ricotta and crispy olive crumbs

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place the cherry tomatoes on a small tray with 2 tablespoons olive oil, half of the dried oregano, a pinch of salt, and a little black pepper. Roast for 20 minutes, until tender and lightly concentrated.

2. 2

   Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the yellow onion and sliced garlic with a pinch of salt, and cook for 6 to 8 minutes until the onion is soft and just lightly golden.

3. 3

   Add the cubed white eggplant to the skillet along with the butter, another pinch of salt, and 60 ml / 1/4 cup water. Cover partially and cook for 12 to 15 minutes, stirring occasionally, until the eggplant is very tender.

4. 4

   Transfer the eggplant, onion, and garlic mixture to a blender, or use an immersion blender. Blend with 20 g grated Parmesan, a little black pepper, and 1 tablespoon olive oil until smooth. If needed, loosen with a few spoonfuls of water for a silky texture.

5. 5

   In a small bowl, combine the ricotta with the lemon zest, 15 ml / 1 tbsp lemon juice, a pinch of salt, a little black pepper, and 1 tablespoon olive oil. Beat with a spoon or small whisk until light and creamy.

6. 6

   For the crispy crumbs, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the chopped garlic, breadcrumbs, chopped black olives, the remaining dried oregano, and the remaining 15 g grated Parmesan. Cook for 3 to 4 minutes, stirring, until the crumbs are golden and crisp. Set aside.

7. 7

   Cook the strozzapreti in plenty of salted boiling water according to the package instructions until al dente. Reserve 120 ml / 1/2 cup of the pasta water and drain the pasta.

8. 8

   Return the eggplant cream to the large skillet over low heat. Add the drained strozzapreti and a little of the reserved pasta water. Toss for 1 to 2 minutes until the sauce coats the pasta well.

9. 9

   Fold in half of the fresh basil and half of the roasted cherry tomatoes, mixing gently so some tomatoes stay whole while others burst into the sauce.

10. 10

    Serve the pasta in warm plates. Top with dollops of whipped ricotta, the remaining roasted cherry tomatoes, the crispy olive crumbs, and the remaining fresh basil. Finish with a light drizzle of olive oil and, if desired, a little more Parmesan.