Pasta with aubergine & tomato sauce
Course
Main Dish
Cuisine
Italian
Servings
Prep Time
5
People
10
Minutes
Cook Time
35
Minutes
Servings
Prep Time
5
People
10
Minutes
Cook Time
35
Minutes
Ingredients
1
Small
Onion
2
cloves
garlic
1/2
Bunch
Fresh Basil
2
aubergines
4-6
tablespoons
Ekin Olive Oil
400
Grams
Chopped Tomatoes
500
grams
Rigatoni
Dried
80
grams
Ricotta Cheese
Instructions
Peel and finely chop the onion and garlic. Pick the basil leaves and finely chop the stalks. Trim and cut the aubergine into 2cm slices.
Heat 3 tablespoons of oil in a pan and sweat the onion, garlic and basil stalks for 7 minutes.
Add the tomatoes, season well and bring to a steady simmer. Cook for about 20 minutes.
Meanwhile, fry the aubergine in the remaining oil until golden, then stir into the tomato sauce with most of the basil leaves.
Cook the pasta according to the packet instructions, drain, then stir through the sauce.
Divide between plates and crumble over some ricotta and scatter over the reserved basil leaves before serving.