Servings: 2 servings
Ingredients
- 100 g linguine or chickpea and soy linguine for a low-carb version
- 200 ml tomato passata
- 1 to 2 eggplants
- 3 cloves garlic
- 1 generous handful basil fresh, plus a few leaves for garnish
- 75 to 100 g pecorino or ricotta salata
- 50 ml olive oil extra virgin
- Celtic sea salt (1 tablespoon for the eggplants, plus 2 pinches)
Procédé
- Pour the passata into a saucepan and heat very gently until just below boiling.200 ml tomato passata
- Thinly slice the garlic and add it to the sauce. Add the basil as well.3 cloves garlic, 1 generous handful basil
- Wash the eggplant or eggplants and cut into large slices a little over half a centimeter thick.1 to 2 eggplants
- Arrange the slices on a plate and sprinkle with salt. Let stand for just under fifteen minutes.Celtic sea salt
- Meanwhile, grate the cheese. I use a mandoline to get thin slices. You can also grate it with a finer grater, or use a cheese plane, although the slices will be a little thicker.75 to 100 g pecorino
- Pat the eggplant slices dry with paper towels.
- Heat a few tablespoons of oil in the frying pan. Cook the eggplant until golden on both sides. Then let the slices drain on paper towels.50 ml olive oil
- Strain the sauce through a sieve to remove all the garlic and basil.
- Meanwhile, cook the pasta in boiling water for the time indicated on the package (4 minutes for chickpea and soy linguine).100 g linguine
- Drain the pasta. Add it to the sauce. Make sure every strand is coated in sauce.
- Remove the eggplant from the frying pan and let it drain on paper towels.
- Divide the pasta among plates. Arrange the eggplant on top. Sprinkle with cheese. Finish with a few basil leaves.
Notes
Equipment: pot, saucepan, small sieve, large PFAS-free frying pan (or cast iron if you're used to cooking with it), mandoline (or grater or cheese plane), paper towels.
Did you make this recipe?Tag @marcwiner on Instagram!