Orecchiette Pasta with Turkey & Eggplant Ragu

I don’t discriminate when it comes to pasta - I love them all. But when it comes to a quick weeknight meal that’s just as easy as it is delicious I’m all about taking shortcuts and there’s no shame in that.

This dish is a go-to for me because it’s super flavorful and takes only 20 minutes from prep to serve. Instead of a classic tomato base, this pasta bathes in Grecian style eggplant with tomatoes and onions. Did I mention it’s canned?! Eliminates SO. MUCH. PREP. It’s Trader Joe’s brand and it’s so good I literally eat it out of the can (sometimes by itself, sometimes on a cracker). So imagine how good it was when I mixed it with noodles. Alas let’s get to it. Here’s the recipe:

Ingredients:

• 1 1/2 c orecchiette pasta (measured dry)

• 1 tbsp olive oil for pasta water

• 1 tbsp olive oil or ghee for sauce

• 1 medium yellow onion, diced

• 1 lb ground turkey (can substitute for ground beef or chicken)

• 2 cloves garlic, diced or minced

• Dried herbs of choice. I used a dried parsley and garlic mix and chili pepper flakes for heat.

• 1 c grated parmesan cheese

• 1 can Trader Joe’s Grecian Style Eggplant with Tomatoes & Onions (purple can)

• Fresh ricotta

• Handful of basil for garnishing

• Sea salt and black pepper to taste

Instructions:

1. Bring water to a boil in a medium to large pot on high heat and add a tablespoon of salt and a tablespoon of olive oil. The olive oil prevents the pasta from sticking together once cooked and drained.

2. While the water boils, heat a tablespoon of olive oil or ghee in a large pan on medium-high heat and saute the diced onion until it starts to get translucent.

3. Add the turkey and break it up into small pieces as it cooks. You want the turkey to brown slightly. Once you see some color, add in the garlic and dried herbs and continue cooking for a few minutes.

4. Add the grated parmesan and the canned eggplant and mix until well stirred. Season generously with salt and pepper. Allow the sauce to simmer on low heat for a few more minutes or until the pasta is ready.

5. At this point the pasta water should be boiling and your pasta is ready to cook. I like my pasta al dente so I always opt for the lowest cook time stated on the box, about 7 minutes.

6. Once the pasta is ready, save 1/2 cup of pasta water in a separate cup or bowl and drain the remaining water. Add the pasta to the turkey-eggplant mixture and mix until well coated. If the sauce seems a little dry you can add the starchy water from the pasta.

7. Now you’re ready to plate. Top the pasta with some more freshly grated parmesan, a few dollops of ricotta cheese, fresh basil and some cracked black pepper. Enjoy!