Pasta with aubergine & tomato sauce

Name: Pasta with aubergine & tomato sauce
Total time: 40 min
Yield: 4 to 6
Ingredients: 1 small onion; 2 cloves of garlic; ½ a bunch of fresh basil; 2 aubergines; 4-6 tablespoons olive oil; 1 x 400 g tin of quality chopped tomatoes; 500 g dried rigatoni; 80 g ricotta cheese

Topped with fresh basil & ricotta

Vegetarianv

“This deliciously simple veggie pasta makes the perfect midweek dinner. Enjoy! ”

Serves 4 to 6

Cooks In40 minutes

DifficultyNot too tricky

Jamie Magazine Mains Lunch & dinner recipes Healthy dinner ideas Healthy vegetarian recipes Pasta & risotto

Nutrition per serving

Calories 510 26%
Fat 15.6g 22%
Saturates 2.9g 15%
Sugars 9.4g 10%
Salt 0.70g 12%
Protein 18.8g 38%
Carbs 78.9g 30%
Fibre 3.4g -

Of an adult's reference intake

Jamie Magazine

By Kate McCullough

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Ingredients

1 small onion
2 cloves of garlic
½ a bunch of fresh basil
2 aubergines
4-6 tablespoons olive oil
1 x 400 g tin of quality chopped tomatoes
500 g dried rigatoni
80 g ricotta cheese

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Jamie Magazine

By Kate McCullough

Tap For Ingredients

Method

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.