Ingredients for 4-5 people:400 g penne rigate500 g aubergines2 tbsp plain Flour3 tbsp Extra Virgin Olive Oil + 500 ml for frying50 g ricotta salata (a salted, compact, semi-aged type of ricotta cheese)500 g peeled tomatoes2 cloves of garlic basil leaves salt
Wash the aubergines and cut off the tops, dice them, put them in a colander and sprinkle with a handful of coarse salt. Place a plate on top and leave for about half an hour to extract the bitter water content. In the meanwhile, in a heavy-bottomed frying pan, sauté the cloves of garlic with the olive oil; when they are golden brown remove them and tip in the peeled tomatoes (previously passed through a food mill). Stir, season with salt, and cook over a moderate heat for 10-15 minutes. Wash the basil leaves, pat them dry, tear them up by hand and add them to the tomato when it has finished cooking. Rinse the aubergine cubes well to remove the salt and “dry” them with a tea towel (or kitchen paper). Put the flour in a bowl, dredge the aubergine in it, shake the cubes to eliminate any excess flour, and fry them in a couple of centimetres of hot olive oil (approx. 170 °C). When they’re golden brown, remove them with a slotted spoon, let the excess oil drip off and place them on absorbent paper. Cook the penne in plenty of boiling, salted water, strain when “al dente” and tip them into the frying pan with the hot tomato sauce. Stir well, add the fried aubergine and grated ricotta salata and… serve the pasta immediately, piping hot.