Cooking for Two by Bruce Weinstein, Mark Scarbrough Page A

375°F. Rub the eggplant slices with 1 tablespoon of the olive oil and place them on a large lipped baking sheet. Bake for 10 minutes, turn, then bake for about 10 more minutes, or until lightly browned and softened but not mushy. Remove the pan from the oven, cool the slices on the baking sheet for 10 minutes, then slice them into thin strips. Set aside.
    2. Heat a large skillet or sauté pan over medium heat. Swirl in the remaining 1½ tablespoons olive oil, then toss in the onion, bell pepper, and garlic. Cook and stir for 3 minutes, or until the pepper is pliable and the garlic is only lightly browned. Stir in the chopped tomatoes and the eggplant and cook for 2 more minutes, just until the tomatoes start to break down, stirring often.
    3. Stir in the basil, salt, and pepper, then add the pasta and the reserved pasta cooking water. Toss well to heat through, then crumble the goat cheese over the dish. Divide between serving bowls and serve immediately.
    NOTE: Since some of the pasta cooking water is used to make the sauce, cook the noodles in unsalted water so as not to overpower the sauce with salt.
Spicing Things Up
    Add zest to this dish with any or all of the following, stirred into the sauce with the basil:
    2 teaspoons minced fresh oregano
    ½ teaspoon red pepper flakes
    cup dry vermouth or white wine (in which case, omit the pasta cooking water)
S PAGHETTI WITH F RESH T OMATOES , P ANCETTA ,
and
S MOKED M OZZARELLA
makes
2 servings
    A s with many quick-cooking pasta dishes, there’s no substitute for the fresh basil here. Fortunately, many markets now sell fresh herbs in small bunches. If you can only buy a large bunch of basil, use any leftovers on sandwiches or in an omelet the next day. Any pasta will work, although spaghetti is the classic.
    3 tablespoons olive oil
    2 ounces pancetta (see page 10), roughly chopped
    3 garlic cloves, slivered
    4 medium Italian plum tomatoes, chopped (about 1¾ cups)
    ½ teaspoon salt
¼ teaspoon red pepper flakes
    ¼ cup packed fresh basil leaves, shredded
    6 ounces dried spaghetti, cooked according to package instructions
    3 ounces smoked mozzarella, cut into ¼-inch cubes
    1. Heat a large skillet or sauté pan over medium heat. Swirl in the olive oil, then toss in the pancetta and cook for about 5 minutes, or until crispy, stirring occasionally. Add the garlic and cook for just 15 seconds, stirring constantly; stir in the tomatoes, salt, and red pepper flakes. Bring the mixture to a simmer, cover, reduce the heat to low, and cook for about 7 minutes, or until the tomatoes have broken down and made a sauce.
    2. Stir in the shredded basil, immediately raise the heat to medium-high, and cook, uncovered, for 1 minute, or until the basil wilts and the mixture thickens slightly, stirring constantly.
    3. Stir in the cooked spaghetti, remove the pan from the heat, and stir in the cheese. Cover the pan and let it stand at room temperature for 5 minutes so that the cheese melts. Toss, then serve.
Z ITI
with
C URRY C ARROT C REAM S AUCE
makes
2 servings
    R eady in minutes, this light cream-sauce pasta dish is a satisfying vegetarian supper. The curry powder gives it a new twist—the carrots, sweetness and depth. After you add the cream, let the sauce reduce until it coats the back of a wooden spoon without running off-dip a wooden spoon into the sauce, then run your finger through the sauce on the back of the spoon; the line you make should hold firm, not run.
    1 tablespoon canola oil or other vegetable oil
    1 cup shredded carrots (see Note)
    2 teaspoons curry powder
    1½ teaspoons peeled, minced fresh ginger
    2 tablespoons dry vermouth
½ cup light or heavy cream
    6 ounces dried ziti, cooked according to package instructions
    2 tablespoons grated Asiago or freshly grated Parmigiano-Reggiano (about ½ ounce)
    ½ teaspoon salt, or to taste
    1. Heat a large skillet or sauté pan over medium heat. Swirl in the oil, then stir in the shredded carrots and soften for 2 minutes, stirring