INGREDIENTS
250 g Rummo Casarecce N° 88
750 g eggplants
300 g cherry tomatoes
300 g ricotta
Basil
30 g pine nuts
Parmigiano Reggiano
Salt
Extra virgin olive oil
DIRECTIONS
Dice one eggplant and halve the cherry tomatoes. Arrange them on a baking tray with a drizzle of olive oil, salt, black pepper, and some of the pine nuts. Prick the second eggplant several times with a fork, wrap it in foil, and place it on the same tray. Bake at 350°F for about 40 minutes.
Cook the Rummo Casarecce N° 88 in plenty of salted boiling water. Meanwhile, combine the ricotta with some Parmigiano Reggiano and a splash of cold water until smooth. Scoop the flesh from the foil-wrapped eggplant and blend it with the ricotta, the remaining pine nuts, and a little pasta cooking water until silky.
Pour the eggplant and ricotta cream into a saucepan. Add the pasta, drained about two minutes before al dente, and toss together with the roasted eggplant cubes and cherry tomatoes until everything is well combined. Finish with a few basil leaves and serve. Enjoy!