Ingredients
For 4 persons-
Penne Rigate
300 gr -
Aubergines
250 g -
Salted ricotta cheese
150g -
Tomato puree
500 ml -
Onion
50 g -
Extra virgin olive oil
1 spoon -
Garlic
1 clove -
Basil
5 leaves -
Salt and pepper
q.s.
Preparation
Chop the aubergine, lightly season with salt and leave to stand for about 20 minutes so that excess water dries out.
Then fry in a generous amount of oil.
Brown the chopped onion and garlic with a drizzle of oil in a pan, then add the tomato puree, salt and pepper and cook for about 15-20 minutes.
In the meantime, boil the pasta in plenty of salted water, drain and sauté it with the sauce and fried aubergine.
Serve with fresh basil and grated salted ricotta cheese.