Recipe information
Yield
4 servings
Ingredients
1
pound Japanese or other small eggplant
1
/2 cup olive oil
Salt
2
cups Simple Tomato Sauce (page 264)
1
/4 cup basil chiffonade
3
/4 pound fusilli
1
/4 pound grated ricotta salata or pecorino cheese
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Preparation
Step 1
Trim and cut into thin slices: 1 pound Japanese or other small eggplant.
Step 2
Salt and let drain for 15 minutes. Heat in a heavy pan: 1/2 cup olive oil.
Step 3
Pat the eggplant dry and fry until golden brown in the hot oil. Drain and season with: Salt.
Step 4
In a large saucepan, heat together: 2 cups Simple Tomato Sauce (page 264), 1/4 cup basil chiffonade.
Step 5
Cook in abundant salted boiling water: 3/4 pound fusilli.
Step 6
Drain, reserving 1/2 cup water, and toss with the tomato sauce and the fried eggplant. Taste for salt and thin with pasta water as needed. Serve, garnished with: 1/4 pound grated ricotta salata or pecorino cheese.