Rigatoni with Eggplant Cream and Provola

Method

1. Cut the eggplant in half lengthwise.
2. Place them on a baking sheet lined with parchment paper and drizzle with olive oil.
3. Bake at 180°C (350°F) for 30 minutes.
4. Scoop out the flesh with a spoon. Reserve the skins for another use.
5. In a mixing bowl, combine the eggplant flesh with basil, salt, pepper, and a drizzle of olive oil, then blend until creamy.
6. Cook the rigatoni in salted boiling water.
7. In a pan, heat some olive oil and sauté a garlic clove.
8. Add cherry tomatoes and a splash of pasta water, cook for 5 minutes, then crush the tomatoes lightly.
9. Remove the garlic, drain the pasta al dente, add some pasta water, and toss to coat.
10. Add torn fresh basil leaves.
11. Add the eggplant cream and toss well.
12. Add grated Parmesan and diced Provola cheese, stir until the cheese melts and the sauce is creamy.
13. Serve with a sprinkle of pepper.