Creamy Paccheri with Fried Eggplant

To prepare paccheri with fried eggplant cream, wash and trim the eggplant 1, then cut it into slices about 1/2 inch thick and finally dice them 2. Place the cubes in a colander and lightly salt them 3. Let them drain for about 30 minutes; this will make them drier so they won't absorb too much oil during frying.

Meanwhile, prepare the sauce: heat a splash of oil in a pan with the chopped shallot 4. Let the shallot soften, then add the peeled tomatoes 5 and salt 6.

Season with pepper and fresh basil 7 and cook for 5 minutes; set the sauce aside. Retrieve the eggplants, and squeeze them lightly with your hands 8. Heat the vegetable oil in a saucepan to 340°F, then immerse the eggplants 9.

Fry until golden, it will only take a few minutes. Drain 10 on a tray lined with paper towels 11. Now retrieve the sauce set aside 12.

Pour it into a pitcher 13, add a couple of tablespoons of eggplant 14 and the grated Grana Padano PDO 15.

Blend everything with an immersion blender 16 until you get a smooth cream 17. Cook the paccheri in plenty of salted water 18.

Reheat the eggplant cream in the pan with the diced eggplants 19, then drain the paccheri al dente and add them here 20 along with a ladle of pasta water to complete the cooking 21.

Finish with the pine nuts 22 and stir. Serve on plates with a sprinkle of grated salted ricotta 23 and fresh basil leaves. The creamy paccheri with fried eggplant is ready to be served 24!