Sunday Paper Recommends—Week of June 1, 2025

This week at The Sunday Paper, we're sharing what we're watching, a podcast, two books, and a recipe that we believe will add inspiration to your days. We hope these suggestions open your heart and mind and encourage you to come together for meaningful conversations.

What We’re Watching

American Manhunt: Osama Bin Laden has been all the rage on Netflix the past two weeks. The docuseries traces the decade-long pursuit of Osama bin Laden with clarity, depth, and urgency. Through powerful interviews and archival footage, it offers a sobering look at the decisions, risks, and intelligence that led to one of the most significant manhunts in modern history. Thoughtful, tense, and deeply compelling, it’s a must-watch for those interested in the details behind the headlines.

But that’s not all! The tennis courts of Paris are alive with drama as the world’s best tennis players battle it out at the 2025 French Open. From up and coming athletes to all-star legends, the iconic Stade Roland Garros will host matches running through June 8. Tune in every day this week at 5am ET. The tournament will air across TNT and truTV, with all matches streaming on Max.

What We’re Listening To

In NPR’s Wild Card, host Rachel Martin trades the usual interview script for a deck of cards that ask life’s biggest questions. The result is refreshing, deeply human conversation with a variety of artists and thinkers. From Issa Rae to Jack Antonoff, each guest opens up and offers glimpses into the moments that shaped them. Thoughtful, curious and profound, this podcast will leave you reflecting and laughing long after the episode ends.

What We’re Reading

Ocean Vuong’s latest novel The Emperor of Gladness is a poetic, tender look at grief and connection in a fading Connecticut town. Following an unlikely bond between a troubled young man and an elderly widow, it’s a quiet meditation on loneliness and healing. Short, sharp, and unforgettable, this one is worth the read!

Boat Baby by Vicky Nguyen is also worth the read this summer. In her debut memoir, NBC News correspondent Vicky Nguyen recounts her family's daring escape from communist Vietnam and their journey to America. With humor and heart, she navigates cultural clashes, family dynamics, and the pursuit of the American dream. Boat Baby is a poignant and uplifting story of resilience, identity, and the complexities of immigrant life.

Sunday Dinner Recipe

Baked Pasta with Crispy Eggplant & Ricotta

Serves 6

1 eggplant
Sea salt
½ cup (120 ml) extra-virgin olive oil
1 teaspoon dried oregano
1 lb (500 g) rigatoni
1 quart (1 liter) Tomato & Basil Sauce (Found Below), hot
2 tablespoons grated parmesan
1½ cups (150 g) shredded mozzarella
1 cup (250 g) ricotta
Basil leaves, for serving

Slice the eggplant crosswise into rounds roughly ¾ inch (2 cm) thick. Place into a
colander and sprinkle with a very generous amount of salt on both sides. Let rest for 30–45 minutes to remove the moisture.

Preheat the oven to 400°F. Line a baking sheet with parchment paper. Rinse the
eggplant slices under cold water to remove the salt. Place onto paper towels and pat dry as much as possible.

In a shallow bowl, combine the olive oil and oregano. Dip the eggplant slices into the olive oil for 1–2 seconds on each side and place onto the prepared baking sheet. Bake for 20 minutes or until crispy and golden, ensuring you check on them as some will cook faster than others.

While the eggplant slices are baking, cook the rigatoni in a large saucepan of heavily salted boiling water. Drain the pasta 2 minutes before the suggested cooking time as it will continue to cook when it’s stirred into the sauce. Reserve ½–1 cup (120–240 ml) of the pasta cooking water.

In a Dutch oven over medium heat, combine the hot tomato and basil sauce with the pasta. Slowly incorporate the reserved pasta water until you have a smooth and glossy texture. Place the crispy eggplants on top. Sprinkle with the parmesan, followed by the mozzarella. Dollop the ricotta. Transfer to the oven.

Bake for 20–25 minutes, until the cheese has melted and is golden and bubbling.

Finish with some basil leaves and a drizzle of basil olive oil, then serve.

Tomato & Basil Sauce

⅓ cup (80 ml) extra-virgin olive oil
4 garlic cloves, peeled but whole
1 onion, peeled and halved
4 (14.5-oz/400 g) cans diced tomatoes
1 parmesan rind (optional)
1 bunch of basil (2 oz/55 g), leaves picked
1 tablespoon brown sugar
Sea salt
Freshly ground black pepper

Place the olive oil, garlic, and onion in a large saucepan over medium heat. Cook for 2–3 minutes, until the garlic is turning a very light golden color. Add the canned tomatoes, parmesan rind (if using), three-quarters of the basil leaves, the brown sugar, and a generous amount of salt and pepper. Stir until well combined and bring to a simmer. Once simmering, turn the heat to low and cook for 30 minutes, stirring occasionally.

Using a slotted spoon, scoop out the garlic cloves, parmesan rind, and onion and
discard. Scatter the remaining basil leaves on top and serve the sauce on its own with pasta or with the suggested recipes above. You can also store the sauce in sterilized jars, plastic containers, or ziplock bags in the fridge for up to 3 days or in the freezer for 3 months.

MAKES ABOUT 2 QUARTS (3¾ LB/1.75 KG)

Excerpted from Garlic, Olive Oil + Everything Mediterranean: Simple Recipes for the Home Cook. Copyright 2025 by Daen Lia. Photography Copyright 2025 by Armelle Habib. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.

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