Pasta with aubergine & tomato sauce

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Pasta with aubergine & tomato sauce
Topped with fresh basil & ricotta
Topped with fresh basil & ricotta
Serves 4 to 6
Cooks In40 minutes
DifficultyNot too tricky
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
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
Recipe From
Jamie Magazine
By Kate McCullough
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.