Positano pasta is one of the best learned by our local friend Fabrizio!!
INGREDIENTS FOR 4 PEOPLE
• 320 g of pasta or spaghetti
• 600 g of San Marzano organic tomatoes
• 500 g organic eggplants
• 200 g Smocked or salty Pienza ricotta Cheese (instead of ricotta you can use Bufala Mozzarella, but remember to add it at the very and).
• 1 onion
• 1 bunch of basil
• 1/2 cup olive oil
• extra virgin olive oil for frying
30 minutes plus resting time
1 hour and 10 minutes
For the tomato sauce:
Peel the onions and cut into thin rings; 1/2 cup oil in a pan, put the onions first then when the onion becomes blonde, the San Marzano tomatoes, salt and pepper.
Bring it to a low heat and slow cook, stirring occasionally, until the sauce is reduced to a third of the volume. Remove from heat and set aside.
Peel the eggplant, cut into diced. Pour into a colander, sprinkle with salt and allow to stand for 1 hour, so that they lose the bitter water of vegetation. After this time, rinse well to remove the salt and dab with cotton paper towels.
Fry in hot oil, drain and mash them on a kitchen paper.
Add 3 litres of water in a pasta pot and let it boil,
Add salt and cook the pasta al dente, 2 minutes before the cooking time indicated in the package
Drain and pour into a bowl.
Season with 100 g of ricotta salata reduced to flakes and with the tomato sauce, flavored with basil leaves and pepper, then stir.
Pour the mixture in individual dishes or a platter, add slices of eggplant and a little grated cheese, decorate as desired with fresh basil or fresh parsley and serve.