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Ingredients

• 400 g pasta: rigatoni, maccheroni or spaghetti
• 2 medium aubergines (about 600 g)
• olive oil for frying
• 3 tbsp Castruriali extra virgin olive oil — The aubergine is fried in olive oil and the sauce is started in it.
• 2 garlic cloves, lightly crushed
• 800 g ripe tomatoes, peeled and chopped or 700 g passata
• a large handful of basil
• 100 g ricotta salata, grated (or a mild pecorino)
• salt

Method

1. Salt the aubergine. Cut the aubergines into 1.5 cm (½ in) cubes or half-moons, salt lightly and leave in a colander for 30 minutes. Pat dry.
2. Fry the aubergine. Fry in batches in 1–2 cm of hot olive oil, about 170°C (340°F), until golden and soft, 5–6 minutes. Drain on kitchen paper.
3. Make the sauce. Warm the extra virgin olive oil with the garlic over a low heat for 2 minutes, add the tomatoes and a pinch of salt and simmer for 15–20 minutes until thick. Remove the garlic and tear in half the basil.
4. Cook the pasta. Cook the pasta in plenty of salted water until al dente. Drain, keeping a cup of the water.
5. Bring it together. Toss the pasta with the sauce and two-thirds of the aubergine, loosening with a little pasta water. Serve topped with the rest of the aubergine, the remaining basil, plenty of ricotta salata and a drizzle of raw oil.