Aubergine pasta with tomato and ricotta
Oven-roasted aubergine in a quick tomato sauce with garlic and chilli, tossed with wholewheat pasta and topped with spoonfuls of ricotta and fresh basil, like a lighter pasta alla norma. Many make the sauce creamy with crème fraîche, or fry the aubergine with peppers and black olives.
- 30 minTime
- 15 minHands-on
- 4Portions
- ≈ 36 krper portion
- 480kcal per portion
Ingredients for 4 portions
- 2Aubergines
- 2 tbspOlive oil
- to tasteSalt
- 2 clovesGarlic
- 3 mlChili flakes
- 400 gCrushed tomatoes
- 250 gCherry tomato
- to tasteBlack pepper
- 300 gWholewheat pasta, penne or rigatoni
- 1Basil
- 150 gRicotta
- 20 gParmesan, finely grated
Method
- Heat the oven to 250 °C. Cut the aubergines into 2 cm cubes and toss them with three quarters of the oil and a little salt on a baking tray lined with baking paper.
- Roast the aubergine near the top of the oven for about 20 minutes, until the cubes are soft and golden brown. Turn them once.
- Bring a large pan of salted water to the boil for the pasta. Peel and slice the garlic and fry it with the chilli flakes in the rest of the oil in a saucepan for a minute, without letting it colour. Pour in the crushed tomatoes, halve the cherry tomatoes and add them.
- Let the sauce simmer for about 10 minutes, until the cherry tomatoes have softened. Season with salt and pepper.
- Cook the pasta according to the packet instructions. Save a cup of the cooking water and drain.
- Fold the roasted aubergine and the pasta into the tomato sauce, loosening with a little pasta water if needed. Serve with spoonfuls of ricotta on top, scattered with basil leaves and parmesan.
The cost is estimated from Swedish grocery prices.
