Orecchiette with basil with baked tomato, aubergine chips and ricotta

Ingredients for 4 people:

• 280 g of Orecchiette SENATORE CAPPELLI
• 200 g cherry tomatoes
• 1 aubergine
• 20g of Basil
• 80 g of fresh ricotta
• 40 g of pecorino
• oregano, oil, salt and pepper to taste

Method

Place the tomatoes cut into pieces in a pan, season them with oil, salt, pepper, basil, oregano and pecorino, and bake at 180° for about 15 minutes.

Slice the aubergine thinly, flour it and fry it in plenty of oil to create the chips.

Cook the Orecchiette Senatore Cappelli in abundant salted water and season them with the baked tomato.

Serve everything, decorating with chips and ricotta curls.