Summary

Ingredients

• 1 onion (s)
• 1 clove garlic
• 2 tablespoon olive oil
• Basil, fresh
• 500 ml tomato (s), passed
• 1 teaspoon sugar
• salt
• 1 large eggplant (s)
• olive oil
• 200 g pasta (spahetti or penne)
• 100 g ricotta salata
• Peperoncini or black pepper
• basil

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Instructions

1. Cook the tomato sauce: sauté the finely chopped onion and garlic clove in 2 tablespoons of olive oil until translucent. Add the tomatoes, several fresh basil leaves, torn into pieces, 1 teaspoon sugar and salt. Let it thicken for about 20-30 minutes. 250 ml of the sauce are required for the pasta.
2. Pasta: pinch the aubergine, add generous salt and place in a sieve for an hour to remove the bitter substances. Wash thoroughly and pat dry. Fill a saucepan 1 cm high with olive oil and fry the aubergine sticks in it until golden brown. Drain on paper towels and set aside.
3. Cook the pasta in plenty of salted water according to the instructions on the package. Heat 250 ml tomato sauce, mix with the strained pasta, half of the ricotta and fresh basil. Decorate the pasta with the eggplant sticks and sprinkle the rest of the ricotta on top.