Penne alla Siciliana with Eggplant and Salted Ricotta

Penne alla Siciliana with eggplant and salted ricotta is a simple, aromatic, and delicious dish. Here is the recipe to prepare it.

Ingredients

• Penne rigate - 320 g
• Eggplants - 2 medium
• Peeled tomatoes - 400 g (or tomato puree)
• Salted ricotta - 100 g
• Garlic - 2 cloves
• Basil - a few leaves
• Extra virgin olive oil - as needed
• Salt - as needed
• Black pepper - as needed

Preparation

1. Wash the eggplants, cut them into cubes, and soak them in salted water for about 30 minutes to remove the bitterness.
2. In a pan, heat a drizzle of extra virgin olive oil and add the peeled garlic. Sauté until the garlic is golden and then remove it.
3. Drain the eggplants and dry them with paper towels. Add them to the pan and fry until they are well browned on all sides.
4. Pour the peeled tomatoes into the pan with the eggplants, season with salt and pepper to taste, and cook over low heat for about 15-20 minutes. Meanwhile, bring a pot of salted water to a boil and cook the penne until al dente.
5. Drain the pasta and transfer it to the pan with the eggplant sauce, adding hand-torn basil leaves. Toss everything together to blend the flavors.
6. Serve the hot penne, garnishing with grated salted ricotta and some fresh basil leaves.

This recipe is a great example of how Italian cuisine can enhance Mediterranean flavors with simplicity and mastery. Eggplant, typical of warm, sunny lands, stars in this dish alongside the distinctive saltiness of the salted ricotta, offering a pleasing contrast in textures and flavors. Enjoy your meal!