473
Ingredients
- 2 cups oil vegetable/canola/sunflower (480 ml)
- 3 whole cloves of garlic
- A handful of fresh basil for sauce and to garnish
- Salt to taste
- Red dried chili pepper (optional)
- Ricotta Salata to grate on top of pasta
- 1 lb of Rigatoni/Elicoidali/fusilli or any short cut pasta to your liking (450 grams)
Instructions
-
1. In a large sauté pan add your oil, garlic, and chili pepper.
-
2. Put the heat on medium/high and garlic.
-
3. When garlic is golden, remove from oil, add tomatoes, and most of the basil.
-
4. Keep some basil to garnish the plate before serving.
-
5. Lower your flame and let the tomatoes cook about 20 minutes.
-
6. While, tomatoes are cooking, wash, dry and cut your eggplant skin on into cubes.
-
7. Add about 2 cups of vegetable oil in a medium frying pan and put on a high flame.
-
8. When the oil is hot start frying your eggplants a little at a time (don’t overcrowd pan otherwise they’ll absorb lots of oil).
-
9. Drain on a paper towel. Salt lightly and set on the side.
-
10. When the sauce is ready it needs to be puréed, best is a vegetable manual strainer, and if you don’t have one use an immersion blender or even a standard blender.
-
11. Add strained sauce and eggplant back into your sauté pan and place on low heat.
-
12. Place a large pot filled with water and salt on heat to boil for your pasta.
-
13. Cook your pasta al dente and drain it. Now mix the pasta with your sauce and eggplants and stir to coat pasta evenly.
-
14. Before serving grate a generous amount of Ricotta Salata and basil to garnish.
