INGREDIENTS

300 gr Spaghetti

1 Eggplant

1/2 Onion

Oil E.v.O

fresh Basil

1 clove Garlic

Smoked Salted Ricotta

150 gr Tomato Sauce

2 tbsp Tomato Paste

Salt

Pepper

HOW TO MAKE IT


Start by chopping the garlic and put the oil in a pan, fry over medium heat and add the tomato sauce and 2 tbsp of concentrate, season with salt and pepper then add the basil. Let cook for 15-20 minutes over low heat, stirring occasionally. Cut the eggplant into small cubes and fry in deep oil. Drain on paper towels and leave aside. Take half of the fried eggplant and add to tomato sauce adjusting salt and pepper if necessary. Cook the pasta and toss in the sauce, mixing thoroughly with smoked salted ricotta and eggplant saving some to garnish. Serve with plenty of grated ricotta and the remaining eggplant and basil leaves.

Buon Appetito!

Chef Paolino

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