Jamie Magazine
By Kate McCullough
40 mins
Not Too Tricky
serves 4 to 6
About the recipe
This deliciously simple veggie pasta makes the perfect midweek dinner. Enjoy!
Recipe From
Ingredients
1 small onion
2 cloves of garlic
½ a bunch of fresh basil
2 aubergines
4-6 tablespoons olive oil
1 x 400g tin of quality chopped tomatoes
500g dried rigatoni
80g ricotta cheese
Method
- 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 3 tablespoons 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 the remaining 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 over the reserved basil leaves before serving.
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