Fusilli with Tomato Sauce, Eggplant, and Ricotta Salata

1. 1

   Trim and cut into thin slices: 1 pound Japanese or other small eggplant.

2. 2

   Salt and let drain for 15 minutes.

3. 3

   Heat in a heavy pan: 1/2 cup olive oil.

4. 4

   Pat the eggplant dry and fry until golden brown in the hot oil.

5. 5

   Drain and season with: Salt.

6. 6

   In a large saucepan, heat together: 2 cups Simple Tomato Sauce (page 264), 1/4 cup basil chiffonade.

7. 7

   Cook in abundant salted boiling water: 3/4 pound fusilli.

8. 8

   Drain, reserving 1/2 cup water, and toss with the tomato sauce and the fried eggplant.

9. 9

   Taste for salt and thin with pasta water as needed.

10. 10

    Serve, garnished with: 1/4 pound grated ricotta salata or pecorino cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.