MACCHERONI TOMATO AUBERGINES PARMIGIANO or A DUSTING OF RICOTTA, WHAT DO YOU WANT MORE FROM LIFE?
INGREDIENTS FOR 4 PEOPLE
4 hundred grams of macaroni
2 ripe tomatoes, peeled
1 handful of basil leaves
1 clove of garlic
1 hot chili pepper, dried
a little smoked ricotta or a sprinkling of parmesan cheese
Put on the water for the pasta. Salt it.
In the meantime, prepare the sauce with which you will dress your pasta.
Wash and clean the eggplant. You can cut them into rounds, or slice them lengthwise (if they are too large, you can cut them to your liking).
Chop the onion.
Place a frying pan on the stove with olive oil (but seed oil will also do), let it get hot, add the onion and garlic and proceed to fry the eggplant.
When the eggplant is consumed, add two ripe tomatoes, proceed to mash them in the pan so that they leave all their juice and flavor. If it bothers you, remove the garlic clove, or let it burn off.
Season the sauce with salt and let it cook for at least 15 minutes, check.
In the meantime, the water will be boiling, throw in the pasta – macaroni, but another type of short pasta can also work – cook until al dente. Check with a fork.
Drain and add the pasta to the pan, mix everything together and at the end add a few basil leaves and to finish grate a little smoked ricotta cheese.
Enjoy your meal.