Fusilli with Tomato Sauce, Eggplant, and Ricotta Salata
Recipe information
Yield
4 servings
Ingredients
1 pound Japanese or other small eggplant
1/2 cup olive oil
Salt
2 cups Simple Tomato Sauce (page 264)
1/4 cup basil chiffonade
3/4 pound fusilli
1/4 pound grated ricotta salata or pecorino cheese
Preparation
Step 1
Trim and cut into thin slices: 1 pound Japanese or other small eggplant.
Step 2
Salt and let drain for 15 minutes. Heat in a heavy pan: 1/2 cup olive oil.
Step 3
Pat the eggplant dry and fry until golden brown in the hot oil. Drain and season with: Salt.
Step 4
In a large saucepan, heat together: 2 cups Simple Tomato Sauce (page 264), 1/4 cup basil chiffonade.
Step 5
Cook in abundant salted boiling water: 3/4 pound fusilli.
Step 6
Drain, reserving 1/2 cup water, and toss with the tomato sauce and the fried eggplant. Taste for salt and thin with pasta water as needed. Serve, garnished with: 1/4 pound grated ricotta salata or pecorino cheese.
