Sicily's beloved pasta of golden fried eggplant tossed with rigatoni in a garlicky tomato-basil sauce and finished with salty ricotta salata.
Ingredients
Servings: 4
- 400 g rigatoni or penne
- 2 medium eggplants, cut into 2cm cubes
- 80 ml olive oil, divided
- 3 cloves garlic, thinly sliced
- 700 g tomato passata or crushed tomatoes
- 0.5 tsp red pepper flakes
- 1 handful fresh basil leaves
- 80 g ricotta salata or pecorino, grated
- salt to taste
Method
- Salt the eggplant cubes and let them drain in a colander for 15 minutes, then pat dry.
- Heat most of the olive oil in a wide pan and fry the eggplant in batches over medium-high heat until golden on all sides, about 8 minutes per batch; set aside on paper towels.
- In the same pan, warm the remaining oil and cook the garlic and red pepper flakes for 30 seconds until fragrant.
- Pour in the passata, season with salt, and simmer gently for 12-15 minutes until slightly thickened.
- Meanwhile, cook the pasta in well-salted water until al dente, reserving a cup of pasta water.
- Fold the fried eggplant and torn basil into the sauce, add the pasta with a splash of pasta water, and toss to coat.
- Serve topped with grated ricotta salata and more basil.