Pasta with aubergine and tomato sauce, topped with fresh basil and ricotta

Pasta with aubergine & tomato sauce

Topped with fresh basil & ricotta

Pasta with aubergine and tomato sauce, topped with fresh basil and ricotta

40 mins

Not Too Tricky

serves 4 to 6

About the recipe

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


nutrition per serving

509.9

Calories


15.6g

Fat


2.9g

Saturates


9.4g

Sugars


0.7g

Salt


18.8g

Protein


78.9g

Carbs


3.4g

Fibre


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Kate McCullough

Ingredients

1 small onion

2 cloves of garlic

½ a bunch of fresh basil

2 aubergines

4-6 tablespoons olive oil

1 x 400g tin of quality chopped tomatoes

500g dried rigatoni

80g ricotta cheese

Method

  1. 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.
  2. Heat 3 tablespoons of oil in a pan and sweat the onion, garlic and basil stalks for 7 minutes.
  3. Add the tomatoes, season well and bring to a steady simmer. Cook for about 20 minutes.
  4. Meanwhile, fry the aubergine in the remaining oil until golden, then stir into the tomato sauce with most of the basil leaves.
  5. Cook the pasta according to the packet instructions, drain, then stir through the sauce.
  6. Divide between plates and crumble over some ricotta and scatter over the reserved basil leaves before serving.

Tags

More pasta recipes

related features