🛒 Ingredients

👨‍🍳 Preparation

1. 1

   Wash the aubergines under running water. Pat them dry and remove the stems. Cut them into roughly two-centimetre cubes. Sprinkle them with a pinch of coarse salt and let them drain for about an hour, then rinse and pat dry with a cloth.

2. 2

   Heat plenty of vegetable oil in a frying pan. When hot, fry the aubergine cubes until golden and crispy. Place them on paper towels to remove excess oil.

3. 3

   Transfer the fried aubergines to a large bowl. Add mint and basil leaves, roughly torn by hand. Drizzle with extra virgin olive oil and gently toss to combine.

4. 4

   Boil a pot of salted water and add the pasta. Cook until almost al dente. Meanwhile, sauté the aubergines in the pan used for frying, adding one or two ladles of pasta cooking water to create a cream.

5. 5

   Drain the pasta and add it to the aubergines in the pan. Mix well, incorporating grated salted ricotta and a sprinkle of freshly ground black pepper.

6. 6

   Sauté the pasta and aubergines together briefly, then serve the hot and fragrant pasta with white aubergine sauce.