Fusilli with Tomato Sauce, Eggplant, and Ricotta Salata
(4 servings)
Trim and cut into thin slices:
1 pound Japanese or other small eggplant
Salt and drain for 15 minutes. Heat in a heavy pan:
½ cup olive oil
Pat the eggplant dry and fry until golden brown in hot oil.
Drain and season with:
Salt
In a large saucepan, heat together:
2 cups Simple Tomato Sauce
¼ cups basil chiffonade
Cook in abundant salted boiling water:
¾ pound fusilli
Drain, reserving ½ 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:
¼ pound grated ricotta salata or pecorino cheese
Recipe from Alice Waters - The Art of Simple Food
