Boil the pasta in salted water and in the meantime in a non-stick pan, toast the pine kernels without adding any condiment.
When the pasta is done, drain quickly leaving
some cooking water and pour it in a pan. Add the aubergines and sun-dried tomatoes and toss it for a minute so as to combine everything
well, add the toasted pine kernels and lastly the grated salted ricotta. Stir well and serve either hot or cold according to season and preference.
- 400 gr. rigatoni
- 50 gr. Polli Sicilian-style tomatoes
- 300 gr Polli Aubergines in oil
- 60 gr pine kernels
- 2 spring onions
- 1 garlic clove
- 20 basil leaves
- olive oil