Busiati with aubergine pesto sauce

Serves 4:
500 g busiati
2 aubergines, diced
6 garlic cloves, crushed
minced basil
100 g salted ricotta cheese, grated
extra-virgin olive oil
salt and pepper.

Marinate the garlic cloves in oil for 10 hours. Dice the aubergines with the skin and salt them. After about 1 hour, drain and fry them in boiling oil, then crush them with the basil and pepper. Add the garlic-flavoured oil after removing the cloves. Meanwhile, cook the busiati. Drain the pasta and transfer to a bowl. Top with the sauce and the salted ricotta cheese, and toss. Serve hot.

Serve this dish with Rosso Virzì served at 18°
or with Don Pietro bianco served at 13°