Tomato, Aubergine & Ricotta Pasta
Ingredients: aubergines, red chillies, pine nuts, garlic, basil · 50 min cook time · 470kcal · $19.50
Ingredients
2aubergines aubergines, 2chillies red chillies, 40g pine nuts, 2cloves garlic, 1bunch basil, 1tablespoon olive oil, 2cans plum tomatoes, 1tub ricotta cheese, 400g fusilli pasta, grated parmesan cheese
Instructions
1. Trim the ends of the aubergines, cut in half, and criss-cross the flesh with a knife. Steam them in a colander over a pot of boiling water for about 20-25 minutes alongside pricked red chillies.
2. Lightly toast pine nuts in a pan, then pound them coarsely in a pestle and mortar.
3. Finely slice garlic and basil stalks, and cook in olive oil in a pan.
4. Add canned tomatoes, refill tins with water, and bring to a boil, then mash the tomatoes with a potato masher.
5. Tear the tender steamed aubergines into strips and add them to the tomato sauce along with finely chopped deseeded steamed chillies. Simmer for 7-10 minutes.
6. Cook fusilli pasta, then add to the sauce along with fresh ricotta cheese and fresh basil leaves. Toss and mix well.
7. Serve on a platter, garnished with fresh basil leaves, toasted pine nut crumbs, and a light grating of parmesan cheese.
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