My wildly exciting pasta recipe!

Ma Recette De Pasta Follement Exciting

Pasta alla norma

Wash and trim the eggplants, then cut them into slices of 4 mm in the vertical direction. Make sure you also cut a few slices horizontally which will be used to garnish the dish at the end. Place them in a colander sprinkled with coarse salt, then cover the eggplants with a plate and place a weight on top: leave them to purge for at least 20 minutes.

Meanwhile, prepare the tomato sauce by putting in a pan to brown the garlic with the oil: finally, add the peeled tomatoes. Cook on low heat until the sauce becomes mushy, then pass it through a sieve and put it back over to the heat to thicken. Once off the heat, add half the fresh basil leaves.

Rinse out the eggplants under cold running water, then dry them thoroughly with a clean cloth and fry them in hot, but not boiling olive oil, or alternatively on a grill without oil, until golden.

Transfer the eggplants on some paper towels to lose the excessive oil.

Then put to boil the pasta in salted water and grate the ricotta, putting it aside.

While pasta is cooking, cut into strips the fried eggplants (all except the longer slices that will be used to decorate the dishes).

Transfer the remaining eggplants pieces in a pan with a few tablespoons of tomato sauce and when the pasta is al dente, drain and add to the sauce in the pan ; mix pasta and sauce for a minute and, before serving it, cover the pasta with the remaining tomato sauce, a few slices of eggplants, the grated ricotta, and the remaining fresh basil leaves.

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Ingredients for 4 people:

2 cloves fresh garlic

12 leaves fresh basil

2 medium size eggplants

4 table spoons extra virgin olive oil

a hint of black pepper

200 gr. salted ricotta cheese

salt

400 gr. of dried pasta (rigatoni or paccheri)

700 gr. peeled tomatoes

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