Pasta Ncasciata Sicilia with Tomato Puree | Mutti Recipe

Ingredients

• 4-6 large eggplants
• salt
• 2 cloves garlic, crushed
• 2 tbsp Monini Extra Virgin Olive Oil
• 24.5 oz Mutti® Tomato Puree (Passata)
• 1 cup water
• 2 tbsp Mutti® Double Concentrated Tomato Paste
• Salt (for seasoning)
• Pepper ( for seasoning)
• 8 leaves large basil chopped
• Olive oil spray
• 17 oz Rigatoni or Tortiglioni pasta
• 5 oz salami (chopped)
• 5 oz smoked mozzarella (cut into small cubes)
• 1 cup Parmigiano Reggiano cheese (grated)
• 3 hard boiled eggs (chopped)
• 2 tbsp pine nuts, lightly toasted
• 2 tbsp chopped parsley