Aubergine and Ricotta Pasta
Paccheri con Melanzane e Ricotta. Perfect for spring, rich, meaty and delicious. I was taught to always dry fry the aubergine first, to help make its flesh go soft and succulent and its a tip I now live by!
Serves: 2
45 minutes
Cook time
Ingredients
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- 1 large aubergine
- 0.5 a red onion
- 4 cloves of garlic
- 1 tbsp tomato paste
- 2 tins of San Marzano tomatoes
- 1 heaped tbsp of ricotta
- 200g paccheri pasta
- Basil
- Olive oil
- Salt
- Pepper
🔄Natalia Rudin's Suggested Substitutes
Aubergine Zucchini
Red Onion White Onion
Paccheri Pasta Rigatoni or Penne Pasta
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