• Ingredients
• 1 box Bionaturae Durum Semolina Rigatoni
• 1 eggplant
• 2 garlic cloves
• 1 can Bionaturae Crushed Tomatoes
• 1 bunch of basil
• 1 cup ricotta salata
• Bionaturae Extra Virgin Olive Oil
• Salt and black pepper to taste

1. Instructions
2. Cut the eggplant into 1-inch cubes. Pour ½ cup of extra virgin olive oil in a deep pot and bring it to a temperature of 350F.  Add a few pieces of eggplant at a time in the oil, without overcrowding the pot, and turn them every now and then. It will take a few minutes for them to get nicely golden. At this point, remove the eggplant from the pot with a slotted spoon and transfer it to a tray lined with paper towels. Sprinkle with salt while the eggplant is hot. Continue frying the rest of the eggplant.
3. Place a couple of tablespoons of extra virgin olive oil in a large sauce pot with two cloves of garlic. Cook on low heat for a few minutes and then add the can of crushed tomatoes. Fill the empty can halfway with warm water to rinse the tomatoes from the sides of the can and pour into the pot. Cook on medium heat for 15/20 minutes. Add the fresh basil (save some for garnish) and simmer for 10 more minutes.
4. Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook as directed in the box for “al dente”. Strain the pasta but save one cup of pasta water on the side. Add the pasta to the tomato sauce, with the pasta water and a few tablespoons of olive oil. Toss the pasta with the sauce on high heat for a few minutes to let the pasta absorb the sauce and the sauce to thicken up.
5. Turn off the heat and mix ½ cup of grated ricotta salata into the pasta.
6. Serve in pasta bowls with more grated ricotta salata on top, a drizzle of extra virgin olive oil, and some fresh basil leaves.

Serves 4-6