Pasta with aubergine and ricotta cheese
|
|
Pasta with aubergine and ricotta cheese
|
| Servings | Prep Time |
| 4-6People | 15min |
| Cook Time |
| 40 min |
|
|
Ingredients
- 1 Small Onion
- 2 cloves of garlic
- 1/2 bunch of fresh basil
- 2 aubergines
- 2tbsp Olive Oil
- 1400g tin of quality chopped tomatoes
- 500g dried tortiglioni (or penne pasta)
- 80g ricotta cheese
- 1large handful Good4U Salad Topper Super Sprouts
Instructions
- 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 1 tablespoon 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 1tbsp of 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 with lots of Good4U Super Sprouts before serving