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Pasta Aum Aum

Name: Pasta Aum Aum
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 2 small or 1 large eggplant, diced into ¾” cubes with skin on - roughly 6 cups; ½ teaspoon salt; 1 cup sugar; 1 pound short pasta, such as caserecce or fusilli; 2 tablespoons olive oil; 2 cloves garlic, smashed; 1 pint cherry tomatoes, cut into quarters; 3/4 teaspoon salt; 8 ounces fresh mozzarella, diced into ¾” cubes; Basil, for serving; Parmigiano Reggiano, for serving

25 MINPrep Time

20 MINCook Time

4Servings

by Lo Scoglio

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Pasta Aum Aum (which translates to “buono buono” in Neapolitan dialect) is a perfect example of culinary simplicity on the Italian coast. This particular recipe hails from Lo Scoglio, the famous and beloved Amalfi Coast restaurant that puts local cuisine and fresh ingredients at the forefront.

Chef Tommaso De Simone is the mastermind behind their dishes, and a prodigy at just 27 years old - and we’re lucky enough to be able to share this delicious pasta recipe he created. South Beach Wine & Food Festival guests will also be treated to this traditional dish at an exclusive dinner this week hosted by Chef Tommaso alongside PJ Calapa.

Savory eggplant, sweet cherry tomatoes, garlic, basil and mozzarella come together with pasta and gooey mozzarella cheese. At Lo Scoglio, they typically use a handmade pasta called scialatelle, but any short pasta like casarecce or fusilli works just as well! Finish this dish with a glug of olive oil and fresh basil, and enjoy it alongside some crisp white wine or limoncello for the true Amalfi Coast experience.

Pasta Aum Aum

Rated 5.0 stars by 1 users

Servings

Prep Time

25 minutes

Cook Time

20 minutes

Ingredients

To Prepare The Eggplant:

2 small or 1 large eggplant, diced into ¾” cubes with skin on - roughly 6 cups
½ teaspoon salt
1 cup sugar

For The Pasta:

1 pound short pasta, such as caserecce or fusilli
2 tablespoons olive oil

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2 cloves garlic, smashed
1 pint cherry tomatoes, cut into quarters
3/4 teaspoon salt
8 ounces fresh mozzarella, diced into ¾” cubes
Basil, for serving
Parmigiano Reggiano, for serving

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Instructions

Prepare a medium to large bowl with 4 cups water, salt and sugar. Stir to dissolve. Once the eggplant has been diced, add the cubes directly to the water. Salt extracts any bitterness, while the sugar preserves the color. Leave the eggplant to sit in the water for ten minutes. Drain all of the liquid and squeeze out as much liquid as possible from the eggplant with a kitchen towel. Set the dried eggplant aside.
For the sauce, place a large saucepan over medium-high heat on the stovetop. Add two tablespoons of olive oil and allow the oil to heat for 30 seconds. Add the smashed garlic and cook for roughly 30 seconds, stirring frequently to ensure it doesn’t burn. Once lightly toasted and aromatic, add the chopped tomatoes, eggplant, and salt. Stir to coat all of the ingredients evenly, and cook for roughly 6 to 8 more minutes, stirring often. Once it has reached a saucey consistency and the eggplant has softened, turn off the heat and allow the sauce to sit until the pasta is ready.
Meanwhile, bring a large pot of water to a boil. Season generously with salt. Cook the pasta until just al dente, about 1 minute less than package directions.
Using a pasta spider or slotted spoon, scoop the pasta directly from the pasta water to the warm tomato-eggplant sauce. Turn the heat back up to medium. Add the fresh mozzarella to the sauce and stir frequently so it starts to melt. Once the cheese has melted into the sauce, taste and add more salt if needed. Add pasta water to loosen the sauce, if necessary.
Serve with a few leaves of basil and freshly grated Parmigiano, if desired.