Aubergine and Ricotta Pasta

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

Natalia

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Ingredients:

  • 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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