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Tomato and aubergines pasta


-250 gr tortiglioni pasta

-3 aubergines

-A bottle of tomato passata

-Ricotta salata cheese

-Extra virgin olive oil

-Crushed chilli

-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: