INGREDIENTS
FOR 4 PEOPLE
360 g Rummo Gluten-Free Elicoidali N°49
200 g tomato sauce
3 small eggplants
Fresh basil, to taste
Extra virgin olive oil, as needed
Ricotta salata, to taste
1 clove garlic
Salt and pepper
DIRECTIONS
Cut the eggplant into cubes. Sauté the garlic in a drizzle of olive oil. Add the eggplant and a pinch of salt. Toss energetically over heat for a few minutes. In salted, boiling water cook the Elicoidali for 8 minutes (still
firm). Drain, toss into the sauce, and cook them together a couple minutes. Add a drizzle of olive oil and grated ricotta. Garnish with fresh basil.