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The Sicilian classic of fried eggplant in a simple tomato and basil sauce, finished with salty ricotta salata. Humble ingredients that taste like summer.
Cut the 2 eggplants into 2 cm cubes, toss with a teaspoon of the salt in a colander and leave for 15 minutes. Pat them dry with a towel so they fry instead of steam.
Heat 70 ml of the olive oil in a wide 28 cm frying pan over medium-high heat and fry the cubes in two batches for 6 to 8 minutes each, turning until deep golden and soft inside. Lift onto paper towel.
Wipe the pan, add the remaining 30 ml olive oil and cook the 12 g sliced garlic with the red pepper flakes for 1 minute. Add the 400 g canned tomatoes, crush them with a spoon and simmer for 12 to 15 minutes until thick.
Cook the 400 g rigatoni in well-salted boiling water for 1 minute less than the packet says. Reserve a mug of pasta water before draining.
Return most of the eggplant to the sauce, add the pasta and a splash of the pasta water and toss over low heat for 1 minute until every tube is coated. Tear in the basil.
Divide between 4 warm bowls, top with the rest of the eggplant and grate the 80 g ricotta salata over the top.
