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Tagliatelle with Eggplants
Tagliatelle with Eggplant
(Tagliatelle Alle Melanzane)
 
 
Ingredients:
 
2 eggplants, thinly sliced
9 oz (250 grams) tomatoes, peeled and chopped
10 fresh basil leaves
6 tablespoons extra virgin olive oil
1 garlic clove
10 oz (275 grams) fresh tagliatelle pasta
3 and 1/2 oz (100 grams) firm ricotta cheese, freshly grated
Salt and pepper
 
Directions:
 
Heat 4 tablespoons of the olive oil in a frying pan.
 
Add the eggplant slices and cook over a medium heat for 8-10 minutes until golden brown all over.

Heat the remaining olive oil in a saucepan.
 
Add the tomatoes and garlic and cook over a low heat for about 10 minutes.
 
Remove and discard the garlic.

Remove the pan from the heat and season with salt and pepper.
 
Chop one of the basil leaves and stir in.

Cook the tagliatelle pasta in a large pan of salted, boiling water until 'al dente', then drain and place in a warm serving dish.

Cover with the ricotta, then spoon the tomato sauce over it.

Top with the eggplant slices and sprinkle with the remaining basil. Serves 4.
 
That's it!
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