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