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Italian Cultural Institute presents a cooking demo by Chef Andrea Torelli – Master Chef Italia 5

Sautee the smashed garlic and the basil stalks in olive oil. After 2 minutes add the tomato peeled with some salt and cook for 15 minutes or until is more dry and very sweet. After 2 minutes add some big basil leaves.

In the meanwhile slice the eggplant in 3mm slices and cover with some salt for about 5 minutes. Dry out the water on surface and fry until slightly golden. Add half in the tomato sauce and keep the rest for garnish.

Cook the pasta al dente and sautee into the tomato sauce with some water from the pasta cooking pot for 1 more minute.

Plate the pasta and garnish with the fried eggplant, basil leaves and (a lot!) of dry salty ricotta.