Tomato and aubergines pasta
Updated: Apr 18
-250 gr tortiglioni pasta
-A bottle of tomato passata
-Ricotta salata cheese
-Extra virgin olive oil
-Two cloves of garlic
-Fresh basil leaves
-Wash the aubergines and chop them into cubes.
-Put the water of the past on and only when it is boiling, add some sea salt.
-Peel off the garlic and divide the two cloves into half.
-Pour two generous tablespoons of oil into a pan and add the garlic, the basil (or in alternative, dried oregano will do) and the chilli. Let them warm up on high heat for a couple of minutes.
- Add the aubergines cubes in the pan and let them golden.
-When they are softer, add the tomato passata and season with salt. Cover with a lid and let it cook for around ten minutes (which is also more or less the cooking time of the time of the pasta).
-Drain the pasta when is almost cooked (taste one tortiglione to check it: if it's rather soft but it has still a bit of white inside it's almost done), but set aside some water in case the sauce will need some.
-Add the tortiglioni into the sauce and stir well with the sauce. It should take a couple of minutes for the pasta to be fully cooked and to absorb the sauce. In case the sauce it's a bit too dry, add some pasta water to make it looser again.
-Serve hot and grate on top a bit of ricotta salata cheese (if you don't have it Parmesan or cheddar will be ok too).
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If you liked it check out also another of my pasta recipes: