- 400 gr by Cavatelli
- 1 Aubergine
- 1,5 kg of ripe tomatoes
- 100 gr of salted ricotta
- 1 clove of garlic
- ½ Onion
- 1 tuft of Basil
- Extra Virgin Olive Oil
Historical origin of the dish and curiosities:
It is a traditional dish to be prepared with simple, genuine and typically Mediterranean ingredients. The fresh pasta is topped with fresh tomato, garlic and onion, fried eggplant, basil and a sprinkling of grated salted ricotta.
Cavatelli (equal to 200 gr of fresh cavatelli ):
- 160 g durum wheat semolina flour;
- water q.b;
Mix the durum wheat semolina flour with warm water and a pinch of salt.Let it rest for half an hour. Than obtain strips of dough and cut them into small pieces and word each single piece with the help of a finger, thus obtaining the classic shape.
- 2 aubergine;
- 1 medium onion;
- 250 gr of ripe tomatoes;
- 100 gr of salted ricotta;
- 1 bunch of basil;
- 2 dl Extra Virgin Olive Oil.
Brown the onion in extra virgin olive oil; and sautè adding a ladle of vegetable broth. add the chopped tomatoes and basil, season with salt and pepper and cook the sauce for 10 minutes. Then pass the tomato sauce.
Cut the aubergines into cubes and fry them with plenty of olive oil, and add them to the tomato sauce.
Cook the cavatelli salted water for 7-8 minutes.
Drain the pasta well and handle it with the sauce, adding a handful of pecorino cheese and the flaked salted ricotta.
Decorate with fresh basil leaves.