Ingredients: for 5 people


500 g Pasta Millerighi
500 g Eggplant, cut into medium sized cubes
2 cloves Garlic, chopped
1 Onion, chopped
6 tbsp Tomato Sauce
5 leaves Basil
20 g Walnuts, chopped
150 g Fresh Ricotta Cheese
Extra Virgin Olive Oil
Salt & Pepper
Grated Pecorino Cheese



Procedure:

Cut the eggplant into medium sized cubes and fry in the olive oil.
In another pan, fry the chopped onion and garlic in the olive oil. Then add the fresh basil leaves, the fried eggplant, the tomato sauce and the chopped walnut.
Taste for salt & pepper and leave to cook for about 10 minutes.
Add the fresh ricotta cheese and cook for an additional 1 minute.

Cook the Millerighi in boiling salted water and, when al dente (12 minutes), drain and add to the sauce.

Sprinkle with grated Pecorino Cheese.