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Sicilian busiati pasta with eggplant pesto

The busiati pasta is a type of pasta which is typical of Sicily; it can be described as a longer and twisted macaroni, hollow by definition. it can be cut short like penne or as long as spaghetti.

The dry ricotta, or ricotta salata, or ricotta cheese, is a variety produced and enjoyed in particular in southern Italy. It differs from fresh ricotta in that is is dryer and has a stronger taste and texture. It is produced with a completely different procedure compared to the regular one.

Ingredients:

1. 1 lb. busiati pasta (fresh pasta)
3. 2 eggplants
4. 6 cloves garlic, crushed
5. 100 gr grated ricotta salata
6. extra virgin olive oil
7. salt and pepper to taste
8. plenty of chopped basil.

Instructions:

Press in the garlic cloves and put it to marinate in plenty of olive oil for 10 hours.

Clean and dice the eggplants without removing the skin. Put them in salt and let them drain for about one hour to make sure they lose the excess water.
Rinse thoroughly the salt, allow to rest so they dry completely.

Fry the eggplant cubes in hot oil until they brown. Drain and mash the eggplants with plenty of basil and a bit of freshly ground black pepper.
Add to this pesto the garlic flavored olive oil we did in step 1, little by little, stirring constantly, discarding the large garlic bits.

Boil your busiati pasta, drain and mix gently with pesto sauce to coat; sprinkle with grated ricotta salata. Serve hot on a nice large serving plate.

Buon appetito!