This recipe is from Good and Cheap.
Good and Cheap is a gorgeous cookbook for people with limited income, particularly on a $4/day food stamps budget. The PDF is free and has been downloaded more than 1,000,000 times. I have more cookbooks, too!
I’m away this week on vacation, but I wanted to keep bringing you some tasty summer meal ideas. Here’s one of my favorite, super simple summer pasta dishes from Good and Cheap. It’s mid summer so you should be able to get eggplants for a relatively low cost, and you can either grab a can of tomatoes, or make this with fresh tomatoes if you can afford them. Tomatoes are so sweet and delicious right now! The sauce for this pasta cooks in the time it takes to boil the water and cook the pasta. I made it recently and doubled the recipe and it kept very well in the fridge.
If you are not a huge eggplant fan this is a great place to start cooking with it. You don’t have to do much beyond chopping it, and it softens into a lovely, jammy, rich texture and compliments the tomatoes perfectly.
This is close to a very traditional Italian dish, pasta alla norma, but without anchovies and ricotta salata (a kind of aged ricotta). If you have anchovies, chop them finely and add them with the garlic into the oil and you won’t regret the flavor boost.
- 1/2 lb pasta (rigatoni or similar)
- 2 Tbsp olive oil
- 1 large eggplant cubed
- 4 cloves garlic finely chopped
- 1/2 tsp chile flakes
- 2 cups canned tomatoes finely diced or crushed
- 1/4 cup Romano or Parmesan
- Salt and pepper
- fresh basil finely chopped (optional)