Chef
Chef Massimo Riccioli
Time
25 minutes
Serves
4
Difficulty
Easy
Ingredients
400g bucatini (Italian durum wheat)
600g canned whole peeled tomatoes, crushed with a fork
1lt extra virgin olive oil
1 bunch of basil
salt, to taste
2 cloves of garlic
1 chilli pepper
2 aubergines
200g salted ricotta or pecorino (sheep’s) cheese
1/3 glass wine
Method
Sauté the garlic cloves and add chopped chilli pepper in 2 tablespoons of extra virgin olive oil. When they are golden, add the tomatoes and wine, season with salt and simmer for 10 to 12 minutes.
Cut the aubergines into 1 cm slices and fry them in 1 litre of oil in another frying pan for 2 minutes. Drain them well and dry with kitchen towels.
Cook the bucatini for about 7 to 8 min, drain and add to the tomato sauce, and mix over high heat for 30 to 40 seconds.
Divide the pasta into portions and cover each serving with the fried aubergine slices, some salted ricotta and basil.
