Fusilli with Eggplant and Ricotta

Fusilli con Melanzane e Ricotta

Preparation info

  • Difficulty


  • Serves


    as a main course

Appears in

How to Cook Italian

How to Cook Italian

By Giuliano Hazan

Published 2005

  • About

In this Sicilian pasta dish, ricotta makes the sauce creamy without cream.


  • ½ small yellow onion
  • 2 tablespoons extra virgin olive oil
  • 1 pound eggplants
  • 1 small clove garlic
  • Salt
  • pounds ripe tomatoes
  • 1 pound long fusilli
  • 12 medium basil leaves
  • ½ cup whole-milk ricotta


  1. Peel and finely chop the onion. Put it in a 10-inch skillet with the olive oil. Place over medium-high heat and sauté, stirring occasionally, until the onion turns a rich golden color, about 5 minutes.
  2. While the onion is sautéing, peel the eggplants and cut into ½-inch dice. Peel and finely chop the garlic. When the onion is ready, add the garlic and sauté for about 1 minute. Add the eggplant and season with salt. Lower the heat to medium, cover the pan, and cook until the eggplant is tender, about 10 minutes.
  3. Fill a pot for the pasta with at least 6 quarts of water, place over high heat, and bring to a boil.
  4. While the eggplant is cooking, peel the tomatoes and coarsely chop. When the eggplant is tender, add the tomatoes, season lightly with salt, and cook, uncovered, until they are no longer watery, 10 to 15 minutes.
  5. Add about 2 tablespoons salt to the boiling water, put in the fusilli, and stir until all the strands are submerged. Cook until al dente.
  6. When the tomatoes are done, coarsely shred the basil leaves and add them to the pan. Cook for about 1 minute, then remove from the heat.
  7. When the pasta is done, drain it well, toss it with the sauce and ricotta, and serve at once.


You can make the sauce up to 1 day ahead and refrigerate it. Wait to add the basil until you are ready to cook the pasta.