Spaghetti Italiano

10 Tbsp 100% Organic Extra virgin olive oil
500 g / 1 lb spaghetti
250 g / 8 oz eggplant
80 g / 3 oz of salted ricotta
50 g / 2oz of onion
200 g / 7 oz peeled tomatoes
5 basil leaves
1 clove of garlic
black pepper

Cut the eggplant into cubes, salt lightly and let stand for 15 minutes, so that the water that comes out inside and then strain in flour. 

Put a frying pan on a medium-high heat with enough extra olive oil to fry that you can completely immerse the eggplant into cubes after pour the eggplant and let them fry, drain then on paper towels when they are golden brown. 

Put a frying pan on a medium-intensity fire, add the extra virgin olive oil and when hot, add the onion and garlic until they are golden brown, then add the eggplant into cubes, the tomatoes, salt, pepper, stir and cook . 

Meanwhile, cook the pasta in plenty of boiling salted water, and after the cooking time, drain, toss with the sauce, add the basil and grated salted ricotta and serve.

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Fatima Hasan Zaidi - lyricist, feature writer, blogger and a journalist. Verses arrive as naturally as leaves to the trees. The passion for writing, getting sturdy by the passage of time. Hands crossed that a day, will conquer the world by the sword of words.

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