The Italian recipe of the week: “Spaghetti melanzane e ricotta”

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Italian cooking is an important aspect of the italian regional culture. Every region has a different cooking tradition that depends on her history and her products.
Today we will offer you a recipe that come from Sicily, a wonderful region rich in history, art and nature: “Spaghetti melanzane e ricotta”. This a very simple first course with vegetables and protein.

Serves 4

Ingredients

300 gr Spaghetti
250 gr Tomato sauce,
2 Aubergine,
1 Onion,
2 Tablespoons Olive Oil
3 Tablespoons of grated Salted Ricotta (sheep’s milk cheese),
Basil, Salt, Paprika as desired

Wash aubergine and cut them into cubes. Cut the onion into thin slices. Stew onion, in a pan, with some spoon of water then stew also aubergine for about 1 minute and then add also tomato sauce. Cook the sauce for about 20 minutes. Towards end of the cooking add salt and, if you want, paprika and fresh basil.
Meanwhile Cook the pasta in boiling salted water until al dente. Drain, and put the pasta ina a bowl. Add the sauce and the grated salted ricotta. Mix and serve and

Buon appetito!