Fusilli with Grilled Eggplant, Smoked Ricotta, and Mint

A summer pasta inspired by the classic Norma, reimagined in a fresher, lighter way. Grilled eggplant strips, marinated yellow cherry tomatoes, grated smoked ricotta, a crunchy taralli crumble, and fresh mint leaves come together for a vibrant, aromatic dish perfect for warm days.

Preparation time:
15 minutes

Cooking time:
10 minutes

Time to complete:
25 minutes

Ingredients for 2 servings

160g of Fusilli 102 Agnesi
1 medium eggplant
8 yellow cherry tomatoes
40g smoked ricotta
4 olive oil taralli
1 tablespoon apple cider vinegar
2 tablespoons extra virgin olive oil
Fresh mint leaves
Salt and pepper, to taste

Fusilli N° 78

Grill the Eggplant: Slice the eggplant into 0.5 cm thick rounds. Brush with olive oil and grill on a hot grill pan until well-marked and tender. Cut into thin strips and set aside.
Marinate the Tomatoes: Halve the yellow cherry tomatoes and toss them with olive oil, apple cider vinegar, salt, and pepper. Let them marinate to develop flavor.
Prepare the Taralli Crumble: Crumble the taralli by hand and toast them in a dry pan for a couple of minutes until golden and crunchy.
Cook the Pasta: Boil the fusilli in plenty of salted water until al dente. Drain and toss with the grilled eggplant, marinated tomatoes, and a spoonful of the tomato marinade.
Plate and Finish: Serve the pasta in bowls or store for later. Just before serving, top with grated smoked ricotta, the taralli crumble, and hand-torn fresh mint leaves.

Why Choose Fusilli for This Recipe?

✔️ Spiral shape – Perfect for capturing every bit of sauce, eggplant, and ricotta.
✔️ Summer freshness – Light, aromatic, and packed with Mediterranean flavors.
✔️ Unique texture – The taralli crumble adds a delightful crunch to every bite.
For a modern, summery twist on Sicilian tradition, try this Fusilli with Grilled Eggplant, Smoked Ricotta, and Mint. Buon appetito!