- 400g bucatini
- 600g tomato passata (pureed tomatoes)
- 1/3 glass wine
- 2 cloves of garlic
- 1 chili pepper, chopped
- 1 litre extra virgin olive oil
- 2 aubergines
- 200g salted ricotta or pecorino (sheep’s) cheese, crumbled
- 1 bunch of basil
Sauté the garlic cloves and chopped chili pepper in 30 ml of the extra virgin olive oil in a deep frying pan. When they are golden, add the tomato passata and the wine, season with salt and simmer for 10 to 12 minutes.
Cut the aubergines into 1 cm slices and fry them in the rest of the olive oil for 2 minutes. Drain them well and dry them with kitchen paper.
Meanwhile, put plenty of water to boil in a tall saucepan, salt when boiling ad then add the bucatini. Cook the bucatini for about 7/8 min, drain al dente and add to the tomato sauce, mix over high heat for 30/40 seconds.
Place the fried aubergine slices on each serving plate topped with some crumbled salted ricotta, divide the pasta into portions and add to each plate, and garnish with a few leaves of basil.