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Per 4 persone

30 minuti

2 cloves of garlic, 12 basil leaves, 2 medium aubergines, 4 tablespoons extra virgin olive oil, 200 g Ricotta salata cheese, 400 g spaghetti, 500 g skinned tomatoes, coarse salt to taste, pepper to taste.

Wash the aubergines and remove the ends. Cut them into lengthways slices, 4 mm thick. Place the slices in a colander, sprinkle them with cooking salt and cover with a weighted plate, then leave to drain for at least an hour. In the meantime, prepare the tomato sauce: gently fry the garlic in the olive oil and add the skinned tomatoes. Cook over a low heat, then strain the sauce, return it to the pan and simmer it to thicken. Once removed from the heat, add half of the basil leaves. Rinse the aubergines under cold running water, dry them thoroughly and fry until golden in hot olive oil. While the pasta is cooking, cut the fried aubergine slices into strips. Place them in a pan together with a few spoons of the tomato sauce and once the pasta is cooked al dente, drain and add to the pan, covering it with the remaining tomato sauce, a few whole slices of aubergine, grated Ricotta salata cheese, and the remaining basil leaves.