Casarecce pasta with eggplant, tomato and ricotta

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INGREDIENTS

  • Sunflower oil, to deep-fry

  • 1 eggplant, cut into 1cm pieces

  • 3/4 cup (110g) plain flour

  • 400g casarecce

  • 400g jar tomato pasta sauce

  • 1/2 cup basil leaves

  • 50g ricotta salata or parmesan, grated

  • 125g ball buffalo mozzarella, cut into 1cm pieces

  • Extra virgin olive oil, to serve

METHOD

Half fill a saucepan over medium heat with sunflower oil and bring to 190ºC (a cube of bread will turn golden in 30 seconds when the oil is hot enough). Dust eggplant in flour, then deep-fry, in batches, for 3 minutes or until golden. Drain on paper towel, season and set aside.

Bring a saucepan of salted water to the boil. Add the pasta and cook until al dente.

Place sauce in a large fry pan over medium heat and bring to a simmer. Add the drained pasta, season and cook for 1 minute until combined and warmed through. Remove from the heat and add the eggplant, basil leaves and ricotta and mozzarella. Toss to combine then serve drizzled with extra virgin olive oil.

Johanna Bostock1 Comment