400 g of red cherry tomatoes (or yellow, or half and half);
150 g of ricotta (I use cow’s milk);
1 aubergine (200 g);
10 basil leaves;
1 clove of garlic;
Peanut oil for frying to taste
Extra virgin olive oil to taste
Salt and pepper to taste,
STEP
The first thing to do is wash the aubergine, dry it with kitchen paper and then cut it into cubes;
Now let’s take a pan, pour in plenty of peanut oil and bring to temperature, then let’s fry our aubergine cubes until they are perfectly golden;
Take another pan, pour in the extra virgin olive oil, add the garlic clove and brown for a few seconds;
After that, pour in the cherry tomatoes (which we have washed well and cut in half), add the salt, half a glass of water and cook for about 8/10 minutes;
When our cherry tomatoes have become tender, we add the aubergine cubes, which we have fried and set aside, mix and let everything flavour for a few minutes;
Now we move the pan from the heat, add (spoonfuls) our ricotta and adjust the salt;
Mix everything together, then cover with a lid and keep warm;
Let’s cook our orecchiette in plenty of salted water, drain the pasta and add it to the pan with the previously prepared sauce, mix everything well so that the delicious sauce wraps our orecchiette well;
Now we can plate our orecchiette while still hot, add some more basil if you like, a sprinkling of grated pecorino (use whatever you like) and ENJOY YOUR MEAL!
