It has a homemade feel, reminding of the authentic pleasure of the rural recipes because it maintains all the characteristics of fresh tomatoes, including peel and seeds. The unique and typically homemade texture of fresh tomatoes, roasted, peeled and strained leaving a delicious and very fine pulp great for sauces, pizzas and bruschette or as a base for more traditional recipes.
Ingredients for 4 people
|Rustica Tomato Sauce 700g||400 ml|
|Fresh Basil||a few leaves|
|Fresh thyme||as desired|
|Goat Ricotta Cheese||200 g|
|Grated Parmesan Cheese||100 g|
|Wholegrain spelt pasta (Penne)||480 gr|
In a casserole, sauté ½ minced onion and add diced eggplant, then simmer and season with thyme, salt and pepper.
Once cooked, pour Pomì Rustic sauce, basil leaves and continue cooking for other 20 minutes.
Boil the pasta in an abundant amount of salted water, drain it al-dente and rinse it under cold water, it will end the cooking in oven. Put the pasta in a greased oven-tray and dress it with the eggplant sauce and generous handfuls of Parmesan Cheese, then cook in oven for 15 minutes at 180°.
Take the tray out and hand-break the ricotta into rough pieces over the pasta. Let rest for some minutes and serve.