Linguine with eggplant and ricotta salata cheese
10-15
min
cooking time
2-3
servings
Easy
difficulty

Linguine with eggplant and ricotta salata cheese

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Ingredients

  • One 9-oz Giovanni Rana Linguine
  • 8 tbsp extra virgin olive oil
  • 2 clove garlic thinly sliced
  • 2 ½ cups eggplants, diced
  • ½ cup ricotta salata cheese, crumbled
  • 1 tbs fennel sprigs chopped + extra sprigs to garnish
  • Salt and freshly ground pepper to taste
10-15
min
cooking time
2-3
servings
Easy
difficulty

Preparation

Heat 5 tablespoons of the oil in a large skillet. Add the garlic and cook for 1 minute until fragrant. Add the diced eggplants and sauté on high heat until soft and golden, 5-6 minutes. Season with chopped fennel sprigs, salt, pepper, and keep warm.

Bring a large pot of salted water to a boil. Cook the Linguine according to package directions and drain, reserving 1/2 cup of the pasta cooking water. Transfer the Linguine to the pan with the remaining oil and half of the crumbled ricotta. Add a little of the pasta cooking water to loosen if needed and toss to combine.

Divide Linguine among plates, garnish with remaining ricotta and fennel sprigs and serve.