Careme

Instructions

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1. 1.

   Prepare the seasonal produce:

   • Cut 12 ounces Organic Eggplant into 1/2-inch cubes.
   • Halve 8 ounces Organic Sungold Cherry Tomatoes.
   • Dice 1/2 small Organic Red Onion, about 4 ounces.
   • Mince 2 Organic Garlic cloves.
   • Roughly chop 1/2 ounce Organic Basil.

   Keep each ingredient separate.

2. 2.

   Toss the eggplant with 1 1/4 teaspoons Diamond Crystal kosher salt in a colander. Season 8 ounces Ground Pork with 1 teaspoon Diamond Crystal kosher salt and 1/4 teaspoon black pepper. Let both stand for 10 minutes, then thoroughly pat the eggplant dry.

3. 3.

   Meanwhile, bring 2 quarts water and 2 tablespoons plus 2 teaspoons Morton kosher salt to a boil. Add 5 ounces Casarecce Pasta and cook until 1 minute shy of al dente. Reserve exactly 1/2 cup pasta water, then drain the pasta.

4. 4.

   Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the eggplant and sauté for 8 to 10 minutes, stirring occasionally, until deeply browned and tender; transfer it to a plate.

5. 5.

   Add 1/2 tablespoon extra-virgin olive oil and the diced onion to the skillet. Sauté for 3 minutes, then add the seasoned pork. Cook for 5 to 7 minutes, breaking it into small crumbles, until browned and it reaches 160°F.

6. 6.

   Stir into the pork:

   • The minced garlic
   • 1/2 teaspoon fennel seeds
   • 1/4 teaspoon crushed red pepper flakes
   • The halved tomatoes
   • 2 tablespoons golden raisins
   • 1 1/2 tablespoons red wine vinegar

   Cook for 4 to 5 minutes, stirring and lightly crushing the tomatoes, until they release their juices and form a glossy sauce.

7. 7.

   Return the sautéed eggplant to the skillet. Add the drained pasta and the reserved 1/2 cup pasta water, then toss over medium heat for 2 minutes, until the sauce clings to the pasta. Fold in 1/2 ounce finely grated Pecorino Romano and 1/4 ounce chopped basil.

8. 8.

   Divide the pasta between two shallow bowls. Finish with the remaining 1/2 ounce finely grated Pecorino Romano and remaining 1/4 ounce chopped basil, then serve immediately.

Want more detail? See the temperature guide.