Ingredients

Zafarelli Denti Rigati 500g
2 eggplants, cubed
6 tbsp extra-virgin olive oil
3 garlic cloves, minced
400g can peeled or chopped tomatoes
½ a bunch of fresh basil
150g ricotta salata or parmesan cheese
Salt & pepper

Method

1. Preheat the oven to 185°C.
2. Toss the eggplant with olive oil, salt, and pepper, then spread onto a baking tray. Roast for 30 minutes, or until browned.
3. Heat a little olive oil in a large skillet over medium heat. Add the garlic and stir for 1 minute until fragrant.
4. Pour in the tomatoes and 200ml of water. Season with salt and pepper, bring to the boil, then reduce to a simmer. Cook for about 35 minutes, stirring occasionally.
5. Stir the roasted eggplant into the sauce.
6. Meanwhile, cook the pasta in a pot of boiling salted water according to packet directions. Reserve ⅓ cup of the cooking water before draining.
7. Add the cooked pasta to the sauce and toss gently to combine, adding a splash of the reserved pasta water if needed to loosen the sauce.
8. To serve, top with fresh basil and grated ricotta salata or parmesan cheese.