Total Time45mins
Rating0.0/ 5.0
Servings2people
Ingredients
4
Rigatoni pasta7 oz
Eggplant1 medium
Peeled diced tomatoes14 oz
Extra virgin olive oil2 tablespoons
Garlic2 cloves
Salted ricotta1.8 oz
Fresh basil6 leaves
Salt
Black pepper
Instructions
1
Cut the eggplant into cubes and sprinkle with salt. Let it rest for 20 minutes to remove the bitterness, then dry it with kitchen paper.
2
Heat the extra virgin olive oil in a large pan. Add the eggplant and fry until golden and soft.
3
Add the chopped garlic and sauté for one minute.
4
Pour the peeled diced tomatoes into the pan, season with salt and pepper, and cook over medium heat for about 15 minutes.
5
Meanwhile, cook the rigatoni pasta in plenty of salted water until al dente.
6
Drain the pasta and combine it with the eggplant and tomato sauce. Mix well.
7
Serve the pasta with a generous sprinkle of grated salted ricotta and fresh basil leaves.