4 Servings

Preparation: 1 hour

Cooking: 10 minutes

INGREDIENTS

• 12 oz. (350 g) rigatoni
• 9 oz. (250 g) eggplant
• 2 tbsp. (30 ml) extra-virgin olive oil
• 2 oz. (50 g) yellow onion, roughly chopped
• 1 clove garlic
• 2 lbs. (1 kg) ripe tomatoes, diced
• 6 leaves fresh basil
• 2 oz. (50 g) grated ricotta salata, or about 1/2 cup
• Salt and pepper
• Flour as needed
• Extra-virgin olive oil, as needed for frying

INSTRUCTIONS

1. Dice or cut the eggplant into sticks, then put it in a colander, salt it lightly and allow it to drain for about 30 minutes.
2. In a skillet, heat the oil over medium-high heat until hot. Toss the eggplant with flour and fry until golden. Transfer to a paper towel-lined plate.
3. Add the onion to the skillet along with garlic clove. Add tomatoes, season with salt and pepper, and cook for about 10 minutes; then pass the mixture through a food mill.
4. Add the eggplant to the tomato sauce.
5. Bring a pot of well-salted water to a boil. Cook the rigatoni until al dente, drain, and pour it into a large bowl.
6. Add the sauce, stir, and then add the basil.
7. Transfer to bowls, sprinkle with the ricotta salata, and serve.