Casarecce with Eggplant

Casarecce with eggplant is a delightful dish from Italian cuisine that combines pasta with the sweetness of eggplants.

Ingredients

• 320 g of casarecce
• 2 medium eggplants
• 400 g of peeled tomatoes or tomato purée
• 2 cloves of garlic
• Fresh basil to taste
• Extra virgin olive oil to taste
• Salt and pepper to taste
• Grated salted ricotta (or pecorino) to serve

Preparation

1. Start by washing and cutting the eggplants into cubes. Place them in a colander, sprinkle with salt and let them rest for about 30 minutes to remove the bitterness.
2. In the meantime, put a pot of salted water on the stove for the pasta.
3. Dry the eggplant cubes with kitchen paper to remove the moisture and excess salt.
4. In a large frying pan, heat some extra virgin olive oil and add the crushed garlic cloves. Once golden, remove them and add the eggplants. Fry them until they are golden brown, then drain and set aside.
5. In the same pan, pour in the peeled tomatoes or tomato purée and add the chopped basil. Cook over medium heat for about 10 minutes, then season with salt and pepper.
6. Boil the casarecce in the pot of boiling salted water following the cooking times indicated on the package to achieve al dente pasta.
7. Drain the pasta and transfer it to the pan with the tomato sauce. Add the fried eggplants and a little pasta cooking water to emulsify well.
8. Serve the casarecce with eggplant hot with a sprinkling of grated salted ricotta or pecorino on top, and if you like, some fresh basil leaves for garnish.

Trivia

Casarecce is a type of pasta originating from Sicily, characterized by a shape similar to a flattened and twisted tube. They are perfect for holding rich sauces and chunks like those in this recipe. The salted ricotta adds a touch of saltiness that pairs well with the sweetness of the eggplants.