Preparation for the pasta

Into a bowl, create a swell in the flour and pour the egg and then the water.
First, mix with a fork and then knead vigorously until the dough is elastic.
Let the dough rest for 15 minutes covered with a cloth and, then roll it out on a pastry board with a rolling pin.
Cut the dough into same sized rhombuses using a smooth wheel.

For the sauce

Chop the golden onion and let it cook into a “weck” vase in the microwave oven.
Cut the cherry tomatoes into halves and put them into a casserole along with the cooked onion, the basil and a pinch of salt.
Cook, covered with a lid, for about 20 minutes on a low fire. When cooked, pass the sauce through a blender.
Dice the aubergine, arrange it on a baking tray, sprinkle with a drizzle of oil and bake in a pre-heated oven at 200°C for a few minutes.
Boil the ‘maltagliati’ in salted boiling water.
Once “al dente”, strain the maltagliati and sauté with the tomato sauce, some shredded basil leaves and the aubergine cubes.
Place on a dish and complete the maltagliati with some shaved salted ricotta cheese.