RGFE

Bucatini with aubergines

Chef: chef Massimo Riccioli first courses

Ingredients

• 400 g bucatini (Italian durum wheat)
• 600 g pureed tomatoes (passata)
• 1 l extra virgin olive oil
• 1 bunch of basil
• Salt, to taste
• 2 cloves of garlic
• 1 chili pepper
• 2 aubergines
• 200 g salted ricotta or pecorino (sheep’s) cheese
• 1/3 glass wine

Method

Sauté the garlic cloves and chopped chili pepper in 2 tablespoons of extra virgin olive oil. When they are golden, add the pureed tomatoes and the wine, season with salt and simmer for 10/12 minutes.

Cut the aubergines into 1 cm slices and fry them in another frying pan in 1 liter of oil for 2 minutes. Drain them well and dry them with kitchen towels.

Cook the bucatini for about 7/8 min, drain and add to the tomato sauce, mix over high heat for 30/40 seconds.

Divide the pasta into portions and cover each serving with the fried aubergine slices, some salted ricotta and basil.