Ingredients
- 400 gr Fusilli
- 500 gr red cherry tomato sauce
- 2 eggplants
- Smoked ricotta
- Extra virgin olive oil
- Salt
- Basil
Preparation of the recipe
1
Cut the eggplants and fry them in extra virgin olive oil until they have browned.
2
Remove from the oil, dry, add a pinch of salt and leave on the side.
3
Warm up in a pan the red cherry tomato sauce with a drizzle of olive oil and a pinch of salt.
4
Cook fusilli in boiling salted water for 11 minutes.
5
Drain the pasta in the pan with the sauce, sauté the pasta and add the eggplants.
6
Serve, grate some smoked ricotta and add basil leaves.
