1 250g packet San Remo Pulse Penne
¼ cup Extra Virgin Olive Oil
2 dried chillies, chopped roughly
2 garlic cloves, thinly sliced
½ cup flat pancetta, diced finely
4 Lebanese eggplants, diced
1 punnet cherry tomatoes cut in half
½ cup Ricotta salata, grated
½ cup fresh basil leaves, torn
Salt & pepper
Heat oil in a large pan on medium heat. Add garlic, chilli, pancetta and fry off for a couple of minutes before adding eggplant. Fry for 5 minutes or until pancetta is crispy and eggplants are golden.
Meanwhile, add the pasta to a pot of rapidly boiling salted water and cook for 8 minutes until al dente.
Add half of the basil to the pan with the eggplant and cook for a further 2 minutes. Next add the tomatoes to the pan and allow to blister and collapse a little. Add one or two ladlefuls of pasta water to the pan. Simmer for 10 minutes, stirring occasionally. Strain pasta and add to the pan.
Season with salt and pepper and add remaining basil.
Finish with ricotta salata over the top.