LINGUINE WITH EGGPLANT AND RICOTTA SALATA CHEESE
INGREDIENTS
- 1 package of Giovanni Rana Linguine
- 8 tablespoons of olive oil
- 2 clove garlics, chopped
- 2.5 cups of cups eggplants, diced
- 1.5 cups of ricotta salata cheese, crumbled
- 1 tablespoon of fennel sprigs chopped + extra sprigs to garnish
- salt and freshly ground pepper to taste
START COOKING
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.
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.
INGREDIENTS
portions
-
+
- 1 package of Giovanni Rana Linguine
- 8 tablespoons of olive oil
- 2 clove garlics, chopped
- 2.5 cups of cups eggplants, diced
- 1.5 cups of ricotta salata cheese, crumbled
- 1 tablespoon of fennel sprigs chopped + extra sprigs to garnish
- - salt and freshly ground pepper to taste
START COOKING
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.
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.