← Nouns Cooking · Italian

Ingredients

• 2 large aubergines (about 600 g), cut into 2 cm cubes
• 6 tbsp Olive oil
• 2 cloves Garlic, thinly sliced
• 1 pinch Chilli flakes (optional)
• 2 cans tins of chopped tomatoes (400 g each)
• 1 bunch Basil
• 400 g rigatoni, penne or maccheroni
• 80 g Ricotta salata, coarsely grated
• salt and black pepper

Method

1. Heat 4 tbsp of the oil in a large frying pan over medium-high heat. Fry the aubergine in two batches for 8–10 min each, turning, until deep golden and creamy inside. Drain on kitchen paper and sprinkle with salt.
2. Add the rest of the oil to the pan and lower the heat to medium. Cook the garlic and chilli for 1 minute until fragrant, then tip in the tomatoes and a pinch of salt.
3. Simmer the sauce for 15 min, stirring now and then, until thick and glossy. Tear in half the basil.
4. Meanwhile, cook the pasta in well-salted water until al dente and save a mug of the water before draining.
5. Stir two-thirds of the aubergine into the sauce, add the pasta and toss with a splash of pasta water. Serve topped with the remaining aubergine, a generous handful of ricotta salata and the rest of the basil.

Tips

• No ricotta salata? Use a firm, salty cheese such as pecorino or a dry feta.
• For a lighter version, toss the aubergine in 2 tbsp oil and roast it at 220°C (200°C fan, 425°F) instead of frying.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food RecipeTin Eats Great Italian Chefs