This simple and traditional sicilian pasta dish, brings all the aromas of the mediterranean together. Fried eggplants and fresh tomato sauce paired with fresh basil and topped with ricotta salata are combined for a beautiful merriment of southern Italian flavours.
SERVING: 2 - 4 PEOPLE PREP TIME: 20 MIN
COOK TIME: 60 MINUTES
350 grams Rigatoni
1 jar tomato puree
2-3 cloves garlic
1 tsp chili flakes
1 large eggplant
1 tbsp flour
3 tbsp olive oil + additional for frying
¼ cup grated Parmigiano
3 - 4 fresh basil leaves, chopped
3 – 4 tbsp fresh parsley, chopped
ricotta salata, coarsely grated (or other salted cheese)
A first generation Italian Canadian with a love for food and the Italian Lifestyle.