into strips that are around 1cm in width. Meanwhile, heat up
Vegetable Oil (as needed)
in a deep fry pan.
Fry the eggplant strips until they start to brown, then remove them from the oil and place them on kitchen paper so the oil absorbs on it.
Extra-Virgin Olive Oil (as needed)
in a deep pan on low heat in preparation for cooking your sauce. Add
Garlic (1 clove)
and sauté for a couple of minutes.
Tomatoes (14 oz)
to a bowl, sprinkle
Salt (to taste)
Ground Black Pepper (to taste)
over the top then break them down using a potato masher.
Fresh Basil (1 handful)
Dried Oregano (to taste)
mix together and add to the pan. Stir it gently using a wooden spoon and simmer on a low heat.
Add 3/4 of your eggplant strips and leave to simmer for around 40 minutes.
Once it is almost ready, grate a handful of
Ricotta Salata Cheese (to taste)
into the sauce and leave it to melt.
Water (20 3/4 cups)
in a large pot, add a small handful of rock salt and let it dissolve. Add the
Casarecce Pasta (2 3/4 cups)
to the pot and cook according to the packet instructions.
Once the pasta is cooked, strain it and add it to the sauce. Later the sauce over the top of the pasta using a wooden spoon.