Sat, 9 November 2024
Ingredients:
• 350g short pasta (macaroni, rigatoni, or penne)
• 2 medium aubergines (about 500g), diced
• 2-3 cloves garlic, finely chopped
• 400g tin of chopped tomatoes or 500g fresh tomatoes, chopped
• Extra virgin olive oil
• Salt and pepper to taste
• 100g ricotta salata
• Fresh basil leaves (a handful for cooking and extra for garnish)
Method:
1. Prepare the Aubergine and Start the Sauce: Heat all 4 tablespoons of olive oil in a large frying pan over medium-high heat. Add the diced aubergine and a pinch of salt. Sauté for about 10-15 minutes, stirring frequently, until the aubergine is soft and golden brown.
2. Add Garlic and Tomatoes with Basil: Lower the heat to medium, then add the chopped garlic to the pan with the aubergine, stirring for about 1 minute until fragrant. Next, add the chopped tomatoes and tear in a handful of fresh basil leaves. Season with salt and pepper. Let the sauce simmer for 15-20 minutes, allowing it to thicken and the flavours to meld. Taste and adjust seasoning if needed.
3. Cook the Pasta: While the sauce is simmering, bring a large pot of salted water to a boil. Add the pasta (macaroni, rigatoni, or penne) and cook until al dente. Reserve a ladleful of pasta cooking water before draining.
4. Combine Pasta and Sauce: Add the drained pasta directly into the pan with the sauce, tossing to coat. If the sauce seems thick, add a splash of the reserved pasta water to loosen it.
5. Serve: Divide the pasta among plates, sprinkle with grated ricotta salata and garnish with additional fresh basil leaves.
