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Pasta with aubergine & tomato sauce
Topped with fresh basil & ricotta
Vegetarian
v
Pasta with aubergine & tomato sauce
Topped with fresh basil & ricotta
Vegetarian
v
“This deliciously simple veggie pasta makes the perfect midweek dinner. Enjoy! ”
Serves
4 to 6
Cooks In
40 minutes
Difficulty
Not 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
Recipe From
Jamie Magazine
By Kate McCullough
Tap For Method
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
Tap For Method
Recipe From
Jamie Magazine
By Kate McCullough
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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.
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Recipe From
Jamie Magazine
By Kate McCullough
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