Recipe: Chef John DeLucie's Pasta al la Nonna from Lumaca
Looking for Chef John DeLucie's Pasta al la Nonna recipe from Manhattan's Lumaca restaurant? Here it is—for your carb-loving pleasure.
Ingredients
- One and a half pounds Japanese eggplant
- 1 tablespoon chopped garlic
- Dried chili flakes to taste
- 1 can San Marzano tomatoes
- 1 teaspoon dried oregano or fresh
- 1 pound of ziti, rigatoni, or something similar
- 1/2 cup chopped parsley or basil
- 1 cup fresh ricotta
- Extra virgin olive oil
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