Pasta alla norma
Short pasta: 300g
Canned tomatoes: 1 kg
Salted ricotta: 50g
5 basil leaves
Garlic: 1 clove
Extra Virgin Olive Oil DOP
Salt and pepper to taste
Cut the eggplant into cubes and lightly salt.
Leave them to draw out excess water.
Add the oil in a frying pan and saute the onion and garlic.
Add the eggplant, tomato pulp, salt and pepper and cook for 15-20 minutes.
Meanwhile, cook the penne in salted boiling water and when cooked, toss the penne with the sauce.
Serve with the basil and grated salted ricotta on top.
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