Cooking Instructions
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Step 1
Cut the
Eggplant (1)
into strips that are around 1cm in width. Meanwhile, heat up
Vegetable Oil (as needed)
in a deep fry pan.
Step 2
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.
Step 3
Heat up
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.
Step 4
Add
Tomatoes (2 cups)
to a bowl, sprinkle
Salt (to taste)
and
Ground Black Pepper (to taste)
over the top then break them down using a potato masher.
Step 5
Add
Fresh Basil (1 handful)
and
Dried Oregano (to taste)
mix together and add to the pan. Stir it gently using a wooden spoon and simmer on a low heat.
Step 6
Add 3/4 of your eggplant strips and leave to simmer for around 40 minutes.
Step 7
Once it is almost ready, grate a handful of
Ricotta Salata Cheese (to taste)
into the sauce and leave it to melt.
Step 8
Boil
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.
Step 9
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.
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