Cavatelli & Spicy Corn

1-1/2 T. dried currants
1 T. red wine vinegar
1/2 lb. Fairy Tale eggplants or other pale purple eggplants
Salt and pepper
Olive oil
1 ear of corn
2 cloves garlic, minced
1 red Fresno pepper, seeded and finely chopped
10 oz. fresh cavatelli pasta or other small pasta
2 T. mascarpone cheese
1 bunch fresh basil, leaves only, divided
2 oz. ricotta salata cheese, coarsely grated
2 T. grated Parmesan cheese

Preheat the oven to 450 degrees.

In a large bowl, combine currants and vinegar; set aside.

Quarter the eggplants lengthwise. Place on a sheet pan and season with salt and pepper. Drizzle with olive oil and toss to coat; arrange in a single layer, skin side down. Roast 8-10 minutes, or until tender when pierced with a fork. Remove from oven and set aside.

While the eggplants roast, cut the corn kernels from the cob. In a large pan, heat a drizzle of olive oil on medium-high heat until hot. Add the corn in a even layer. Cook without stirring, 1-2 minutes, or until lightly browned. Add the garlic and Fresno pepper, and season with salt and pepper. Cook, stirring frequently, 2-3 minutes or until softened and fragrant. Turn off the heat.

While the corn cooks, heat a large pot of salted water to a boil. Add the pasta and cook 4-5 minutes or until just shy of al dente. Drain thoroughly, reserving 1/2 c. of the pasta water.

Add the cooked pasta and 1/4 c. of the cooking water to the pan of corn. Cook on medium-high heat, stirring vigorously, 1-2 minutes or until coated. Add additional pasta water if it seems too dry. Turn off the heat; stir in the mascarpone cheese until melted and thoroughly combined. Season with salt and pepper to taste.

Transfer the roasted eggplants to the bowl of rehydrated currants. Add half the basil leaves and stir to combine. Add a drizzle of olive oil and stir again. Transfer to a serving dish and garnish with ricotta salata cheese.

Divide the finished pasta between 2 dishes. Garnish with the remaining basil and Parmesan cheese. Serve with the eggplants on the side.

Serves 2.

Adapted from a Blue Apron recipe, August 2017.