Super-flavourful, fast and meatless. Recipe courtesy of Jim Savona, Brunello Imports.
ingredients
Salsa Cruda
Topping
Pasta
directions
Put the basil leaves, garlic and sea salt in a mortar and pound with pestle until smooth.
Add the olive oil.
Fold this mixture into the diced tomatoes in a medium bowl.
Heat 4 tbsp. of the olive oil in a nonstick saute pan. Add the breadcrumbs and cook, stirring, until golden, about 4 minutes. Season. Set aside.
Heat the 3 cups olive oil in a medium deep pot and deep-fry the eggplant chunks until golden brown, about 2 minutes.
Drain on paper towels.
In a large pot and bring salted water to a boil.
Add the pasta.
Cook 8 to 10 minutes or until al dente.
Drain, reserving 1 cup cooking water.
Put the pasta on a large serving plate.
Pour the salsa cruda on top and toss to combine.
If the mixture is dry, add some of the cooking water.
Top with breadcrumbs and eggplant.