Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 6 | 85 minuti |
Ingredients
| 500 g | rigatoni |
| 100 g | ricotta Sterilgarda |
| 1 | eggplant |
| q.b. | salt fin |
| q.b. | water |
| 1 Kg | tomatoes |
| 4 | garlic cloves |
| 2 | bunches of basil |
| q.b. | extra virgin olive oil |
Preparation
- Start by washing the aubergine well, drying it and removing the two ends.
- Cut the aubergine into slices as thin as possible.
- Transfer the eggplant slices to a colander.
- Salt the aubergine slices and leave them to drain for at least 15 minutes.
- Take the tomatoes, wash them and remove the stalk.
- Cut the tomatoes in half.
- Transfer the tomatoes to a pan with the salt, three cloves of garlic, and a bunch of basil.
- Leave to cook for 30 minutes on low heat.
- Remove the garlic and basil.
- Transfer the tomatoes to a food mill and pass them through a sieve to remove the skin.
- Once you have obtained the puree, transfer it to a pan with a clove of garlic and a bunch of basil.
- Leave to cook for another 40 minutes, stirring occasionally.
- Rinse the aubergines well and pat them dry with kitchen paper.
- Pour the extra virgin olive oil into a tall-sided pan and heat over low heat.
- Dip the aubergines a little at a time and cook until golden brown.
- Drain the aubergines and soak up the excess oil with kitchen paper.
- Take a pot of water and bring to the boil.
- Once the sauce has reached the right thickness, remove the basil, add a tablespoon of extra virgin olive oil from cooking the aubergines and a drizzle of raw extra virgin olive oil.
- Cook the pasta al dente and drain it.
- Transfer the pasta to the sauce.
- Toss the pasta with the sauce to season.
- Plate up, adding the fried aubergines, the Sterilgarda Ricotta and the basil.
- Serve.
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