Spaghetti Con Melanzane E Provola Affumicata Recipe

Slice and sweat

Trim eggplant ends and cut into 1–1.5 cm thick cubes (or 1/2-inch dice). Place in a colander, toss with 1 tsp salt, and let sit for 20–30 minutes to draw out bitterness and moisture. After sweating, pat dry thoroughly with paper towels.

Brown the eggplant

Heat 2 tbsp extra-virgin olive oil in a large sauté pan over medium-high heat. Add the drained, dried eggplant in a single layer (cook in batches if needed). Cook until golden brown and caramelized on most sides, about 6–8 minutes per batch, turning occasionally. Transfer browned eggplant to a plate lined with paper towel and set aside.

Sweat the aromatics

In the same large sauté pan, lower heat to medium and add the remaining 2 tbsp olive oil. Add finely diced yellow onion and a pinch of salt; cook, stirring, until translucent, about 5–6 minutes. Add minced garlic and red pepper flakes; cook until fragrant, about 30–45 seconds—do not burn the garlic.

Build the sauce

Stir in 1 tbsp tomato paste and cook 1 minute to caramelize. Add the crushed tomatoes and bring to a gentle simmer. Add 1 tsp sugar (optional, to cut acidity), 1 tsp salt, and 1 tsp freshly ground black pepper. Simmer gently for 10 minutes, stirring occasionally to meld flavors.

Finish sauce with eggplant and basil

Return the browned eggplant (and any accumulated juices) to the pan and stir into the simmering sauce. Tear in 12 basil leaves roughly and simmer together on low for another 6–8 minutes until eggplant is tender and sauce thickens slightly. Taste and adjust seasoning.

Boil the pasta

Bring a large pot of water to a rolling boil. Add 1 tbsp coarse salt. Add 400 g dried spaghetti and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup (240 ml) of pasta cooking water, then drain the spaghetti.

Dress the pasta

Add the drained spaghetti directly to the pan with the sauce over low heat. Toss to combine, adding 1/4 to 1/2 cup (60–120 ml) reserved pasta water as needed to loosen and emulsify the sauce so it coats the spaghetti evenly. Cook together for 1–2 minutes so the pasta absorbs some sauce. If sauce seems dry, add more pasta water by tablespoonfuls.

Remove pan from heat. Stir in 1 tbsp extra-virgin olive oil for gloss and flavor. Taste and adjust salt and pepper. Transfer pasta to warmed serving bowls or a large platter.

Scatter thinly shaved provola affumicata over the hot spaghetti so it softens and slightly melts. Garnish with remaining fresh basil leaves. Optionally drizzle a little more extra-virgin olive oil over each serving. Serve immediately.