Pasta with Ricotta

Makes 6 first course servings, 4 main course servings.

I particularly like this dish on hot summer days.

INGREDIENTS:

• 2 medium onions, very thinly sliced (See Note)

• 8 ounces shiitake mushrooms

• 4 tablespoons unsalted butter

• 8 ounces whole ricotta

• ½ cup grated imported Parmesan cheese

• Leaves from 8 sprigs of thyme, leave some for garnish

• 3 tablespoons lemon juice, approximately

• Kosher salt

• Freshly ground black pepper

• 1 pound imported penne or any other small shaped pasta.

PREPARATION:

1. Peel onions and slice paper thin. Wipe the mushrooms with a damp paper towel, discard the stems and slice thinly.

2. Melt 1 tablespoon butter in a large skillet, add the onions, and sauté over low heat, stirring frequently, until the onions are translucent, about 10 minutes. Transfer to a dish.

3. Add the remaining butter and the mushrooms to the skillet and sauté over high heat untill they are soft.

4. Return the onions to the skillet and add the ricotta, Parmesan cheese and thyme. Season with lemon juice, salt and pepper.

5. In a large pot bring 3 quarts of water to a rolling boil. Add 1 tablespoon salt and the pasta. Stir and boil briskly, uncovered for about 8 minutes, until the penne is al dente.

6. Drain well in a colander. Combine with the ricotta and season to taste.

NOTE:

I slice the onions on a mandolin.

I use the DeCecco brand of pasta.

Spaghetti with Tomato Eggplant Sauce

Makes 6 first course servings.

Makes 4 main course servings.

This dish is for any time of year since the tomato sauce is not made with fresh tomatoes and eggplant is available all year.

Traditionally the eggplant is fried or roasted, but I prefer to broil it. This method requires less oil and saves time.

Freezing this sauce to have on hand is a help.

INGREDIENTS:

• 2 baby eggplants, about ¾ pounds (See Note)
• ½ cup extra-virgin olive oil
• 1 onion, finely chopped
• 3 garlic cloves, finely chopped
• One 28 ounce can crushed San Marzano style tomatoes
• 1 cup tightly packed basil leaves, coarsely torn
• ¼ teaspoon chili powder, approx
• 1 pound spaghetti
• Kosher salt
• Freshly ground black pepper

PREPARATION:

1. Preheat the broiler.
2. Trim and discard eggplant stems, peel the eggplants, cut into ½ an inch dice, and place in a bowl. Toss the eggplant with ¼ cup of oil and spread it on a foil lined baking sheet.
3. Broil for about 8 minutes or until almost soft. Season lightly with salt and pepper.
4. In a large saucepan heat the rest of the oil, add the onion and garlic and sauté over low heat, covered for about 5 minutes.
5. Add the tomatoes, basil and chili powder. Bring to a boil over high heat, reduce the heat and simmer, covered for 15 minutes. Add the eggplant and combine.  
6. Bring 5 quarts of water to a rolling boil, add 2 tablespoons salt and all the spaghetti at once. Stir and boil briskly, uncovered for about 7 minutes. The pasta should be very al dente; it will continue cooking in the hot sauce.
7. Drain well in a colander and combine with the hot sauce.
8. Season to taste

NOTE:

I prefer using baby eggplants because they are not as seedy as regular ones.