Time: 40 minuti
Difficulty: Media

Ingredients for 4 people:
400 g of gluten-free corn pens
2 medium aubergines
2 cloves of garlic
250 g of peeled tomatoes
100 g of salted ricotta
10 basil leaves
1 l of sunflower oil
extra virgin olive oil
fine salt
coarse salt
ground black pepper

Method

Peel the aubergines, wash them and cut them lengthwise into slices 4-5 mm thick. Place them in a layered colander, sprinkle them gradually with little salt until; place a plate on it and place a weight on it, so that it exerts a certain pressure on the aubergines. Allow them to drain the vegetation water for at least 5-6 hours.

Almost at the end of the indicated resting time, peel the garlic cloves, deprive them of the sprout inside and slice them subtly; brown them in a non-stick pan with 2 tablespoons of oil, then add the crushed peeled tomatoes with a fork, well chopped. Cook until they are no more, then remove from heat, add 3-4 washed basil leaves and salt to taste.

Pass the aubergines under running water to rinse them and dab them with a kitchen towel; cook them in boiling oil, turning them halfway through cooking, until browned. Then remove them with a skimmer and transfer them to absorbent kitchen paper.

Cook the corn pens in plenty of salted boiling water; in the meantime, cut the aubergines into strips, keeping aside the longer slices for the final decoration. Transfer the aubergines to strips in a pan with a few tablespoons of the prepared tomato sauce and flavor, stirring gently.

When the pasta is cooked al dente, drain it and transfer it to the pan with the aubergine dressing; add flavor, bring the pens to full cooking, then divide the preparation into individual dishes. Complete each with the remaining tomato and grated ricotta, garnish with the remaining basil leaves and serve.