Penne Rigate 20 with tomato pulp, eggplants and salted ricotta


Penne Rigate 20 with tomato pulp, eggplants and salted ricotta



  • Penne Rigate 20 La Molisana   400g
  • Tomato pulp   800g
  • Eggplants   700g
  • Salted ricotta   150g
  • Extra-virgin olive oil   as required
  • Sunflower oil   as required
  • Garlic cloves   2 pieces
  • Basil   1 bunch
  • Salt and pepper   to taste


Without warming it up, prepare the sauce in a pan with the extravirgin olive oil, garlic cloves, tomato pulp, salt and pepper. Cook it on medium flame. At the same time peel the eggplants with the help of a potato peeler, cut them in slices and fry them. Cook the Penne Ziti Rigate in abundant salted water, drain them al dente and place them in a soup tureen. Dress them with the tomato sauce and the salted ricotta seasoning with the basil leaves. Arrange the Penne in individual plates, laying on top the slices of fried eggplant, a grating of the ricotta and some basil leaves.

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Cooking is an act of personal expression. Nobody knows this better than Nicola Vizzarri.
Nobody knows that better than Nicola Vizzarri , a member of the Italian National Chef's Association, who has created the Chef's Dishes Recipes, drawing from tradition in a chef Vizzari likes to develop flavours with a creative flair. His goal is to help you to create meals that your guests will remember.

 Cooking is also a ceative conversaion between chef and diners. Antonio Trotta,  young chef from the Honda Gresini team, draws inspiration from his word travels, enjoys experimenting with different flavours and loves to share his experiences with his diners. He has created La Molisana's The World Fusion Recipes so that you can experiment with your own ideas.

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