The great Sicilian classic: rigatoni, golden fried eggplant, garlic tomato sauce, and grated ricotta salata. A hymn to Mediterranean simplicity that celebrates the eggplant.
Ingredients
- 400 g Rigatoni
- 2 pieces Eggplants
- 500 ml Tomato passata
- 2 cloves Garlic
- 100 g Ricotta salata
- 1 bunch Fresh basil
- 4 tbsp Extra-virgin olive oil
- 500 ml Frying oil (peanut or sunflower)
- to taste Salt
- to taste Ground black pepper
Method
- Cut the eggplants into cubes, place them in a colander, sprinkle generously with salt, and let drain for about thirty minutes to draw out bitterness and excess water.
- Quickly rinse the eggplant cubes under cold water, then dry them thoroughly with a clean kitchen towel or paper towels so they brown well when fried.
- Heat the frying oil in a large deep skillet until very hot, then fry the eggplant cubes in batches until golden and crisp. Drain them on paper towels and set aside.
- In a wide sauté pan, heat the olive oil, add the crushed garlic cloves, and sauté over low heat until fragrant and lightly golden without burning.
- Pour the tomato passata into the sauté pan, season with salt and pepper, and let simmer gently until the sauce thickens slightly and the flavors concentrate.
- Bring a large pot of well-salted water to a boil, drop in the rigatoni, and cook until al dente, stirring occasionally.
- Drain the pasta, reserving a ladle of cooking water, then transfer directly to the sauté pan with the tomato sauce.
- Add the fried eggplant cubes to the sauté pan, and toss gently to coat the pasta in sauce and eggplant, adding a splash of cooking water if needed to bind it all together.
- Serve immediately in shallow bowls, sprinkle generously with grated ricotta salata, and garnish with fresh basil leaves.
Nutrition
Per serving
- Energy
- 784.1 kcal
- Protein
- 20.61 g
- Carbohydrate
- 80.52 g
- Fat
- 42.83 g
- Fibre
- 5.68 g
- Calcium
- 8.09 mg
- Iron
- 0.24 mg
- Magnesium
- 7.46 mg
