Method

1. Heat a drizzle of extra virgin olive oil in a pan and add the Fried Aubergines Gusto Ricco. Cook for a few minutes, stirring gently, until golden brown. Season with salt at the end and set aside.
2. Heat a drizzle of extra virgin olive oil in a pan with the garlic clove. Add the peeled tomatoes, previously crushed with a fork, season with salt and cook for approximately 15 minutes. Add a few fresh basil leaves towards the end of cooking.
3. Bring a large pot of salted water to the boil and cook the busiate until al dente, following the cooking time indicated on the package. Reserve a little of the pasta cooking water before draining.
4. Add the pasta to the pan with the tomato sauce and stir in some of the Fried Aubergines Gusto Ricco. Mix gently, adding a little pasta cooking water if needed, until the sauce coats the pasta evenly.
5. Divide the pasta between the plates and top with the remaining fried eggplant, a generous grating of salted ricotta and a few fresh basil leaves. Serve immediately.