Today we propose you a very versatile recipe, fitting in both special occasions and a family lunch.The baked zitoni pasta is an inviting main course for its intense flavour, full of the typical ingredients of the Southern cooking.

Ingredients for 5 servings

500 gr of Antonio Amato Zitoni pasta
300 ml of Antonio Amato Tomato Passata
3-4 aubergines
250 gr of provola cheese
1 garlic clove
Salt
Oil
Basil

Prepare the sauce by frying a garlic clove in some oil. Add the tomato passata, some fresh basil leaves and some salt. Cook it for about one hour.

Cut the aubergines lenghtways, into thin slices, and fry them in some hot oil.

Break the Antonio Amato Zitoni pasta in half and cook them into hot boiling water for 6-7 minutes.

Drain the pasta, add the tomato sauce and mix.

In a casserole dish, alternate a layer of pasta and the provola cheese. Add the parmesan and the pepper to taste.

Conclude by pouring the remaining tomato sauce and sprinkle some parmesan over.

Bake at 160º for about half an hour.

Buon appetito!