1 lb penne rigate pasta (450g)
4 tablespoons extra virgin olive oil (59ml), plus extra for deep-frying eggplant
1/2 white onion, chopped
14 oz tin peeled plum tomatoes (400g)
salt and freshly ground black pepper, to season
1 medium-sized eggplant, cubed
fresh basil leaves, torn
ricotta salata cheese, freshly grated for sprinkling |
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Cook the penne in a pot of boiling salted water. Stir to prevent from sticking together. While pasta is cooking, make the sauce. |
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In a saucepan heat up 4 tablespoons of olive oil. |
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Gently sautí onions until tender, then add plum tomatoes and liquid from the tin. With the back of a wooden spoon, break up the tomatoes into little chunks. |
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Add salt and pepper. Cook for a few minutes until the sauce has thickened. |
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In another pan, fry the eggplant until golden and drain on a paper towel to remove excess oil. |
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Drain the pasta approximately 2 minutes before the ‰al dente stage and add to the saucepan. |
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Finish cooking the pasta in the sauce. Add the fried eggplant, basil leaves and sprinkle with ricotta salata. |
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Mix together well in the saucepan so that the pasta and the sauce are well amalgamated.Ö Be careful not to overcook the pasta. |
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Plate, sprinkle extra ricotta salata on top and serve immediately. |
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