Ingredients x 4 perople:
tomato sauce -
salt and pepper
2 cloves of garlic
tortiglioni or pennette or grated salted ricotta spaghetti.
1 Dice three beautiful aubergines, place them in a colander, add salt and let them rest for an hour.
2 Dry them and fry them in hot oil. Prepare the sauce: sauté two cloves of garlic in the oil in a saucepan, add the tomato sauce, flavor it with a few basil leaves, salt and pepper and let it go on a moderate heat for about ten minutes.
3 Boil the pasta in plenty of boiling salted water. Drain it al dente, season with the tomato sauce, pour into the dishes and complete with the aubergines and a good dose of grated salted ricotta.
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