This one I call “Pasta Growing Up.” I remember my Mother putting out this huge bowl of pasta with sauce, the containers of Polly-O Ricotta, a big plate of fried eggplant strips, and a bowl of freshly hand torn basil on the table – family style. We would all take our bowls, fill them with the pasta, add spoons of ricotta, eggplant, and basil on top of the pasta. Of course, some more sauce would be added too. We mixed it up in our bowls and ate it. OMG! It was soooo delicious. So, of course, I put this dish on my menu at Confessore Pasta Cucina where it was ever so popular!
Cook 1 lb. of pasta of your choice. Drain. Add 4 cups of my base sauce to the pasta. (base sauce can be found in my prior blog) Gently mix.
Take one large eggplant; peel it on three sides. Cut into thin vertical slices and pan fry with some pure olive oil until translucent. Place on paper towels to absorb the oil.
You will need about 2 cups of washed fresh basil leaves, which you will hand tear into pieces. Place into a bowl.
Put 1 1/2 lbs of whole milk ricotta into a bowl.
Place the bowls of pasta, eggplant, basil, and ricotta on the table and let everyone help themselves. You will also want to have some extra base sauce available.
Level: Super easy
Mangia!