Bucatini with Eggplant

Chef: chef Massimo Riccioli first courses
Time 25 minutes Difficulty Easy Serves 4


  • 1 lb bucatini (Italian durum wheat)
  • 2 1/2-3 cups pureed tomatoes (passata)
  • Extra virgin olive oil, as needed
  • 1 bunch of basil
  • Salt, to taste
  • 2 cloves of garlic
  • 1 dry, whole, chili pepper
  • 2 eggplant
  • 8 oz salted ricotta or pecorino (sheep’s) cheese
  • 3 fl ounces wine


Sauté the garlic cloves and chopped chili pepper in 2 tablespoons of extra virgin olive oil. When they are golden, add the pureed tomatoes and the wine, season with salt and simmer for 10/12 minutes.

Cut the eggplant into 1/4-1/2 inch slices and fry them in another frying pan in olive oil for 2 minutes. Drain them well and dry them with kitchen towels.

Cook the bucatini for about 7-8 min, drain and add to the tomato sauce, mix over high heat for 30/40 seconds.

Divide the pasta into portions and cover each serving with the fried aubergine slices, some salted ricotta and basil.