- 1 medium eggplant
- 2 cloves garlic
- 1/4 of a dried chili pepper
- 1 can San Marzano D.O.P. tomatoes
- extra virgin cold pressed olive oil
- salt and pepper
- 300 grams of good quality Italian rigatoni pasta
- 2 leaves of fresh basil
- ricotta salata shaved on top
- In a sauté pan drizzle olive oil to cover bottom of pan. Add cloves of garlic and crushed chilies.
- Puree tomatoes in a small food processor and pour into pan.
- Break up basil leaves, add salt and pepper to taste and put into pan, partially cover and let simmer till thickened about 30 minutes.
- While the sauce is simmering cut about 50 percent of the eggplant and dice, set aside the other 40 percent for use later.
- Heat some more olive oil in another sauté pan and sauté eggplant, sprinkle with salt and pepper and cook till softened and add to tomato sauce.
- Bring a pot of water to boil around 8 cups of water, add pasta and cook approximately 12 minutes or to the product suggested cook time and remember you can taste the pasta to make sure it’s al dente.
- Take the eggplant you set aside and cut very thin slices diameter wise, heat olive oil in a sauté pan and put in eggplant and fry till crispy and golden brown.
- Take pasta and toss in tomato sauce and plate.
- Put a bit of the fried eggplant chips on top and finish with some crumbled or shaved ricotta salata.
- If you want you can also drizzle a little olive oil on top and add some basil leaves for decoration.
- Now its ready to serve and eat.
- Serving Size: 4 portions