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Red Aubergine Pasta

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Adapted Italian Recipes - Red Aubergine Pasta
Red Aubergines - Photo:
Red Aubergine Pasta

Serves 4-6

  • 1 large, red onion, cut into thick slices
  • 360g red aubergines (or any other type) cut into thin strips about 2cm long
  • 1 sprig of basil (plus extra for decoration if desired)
  • 200ml passata
  • 50g ricotta cheese
  • 300g small pasta such as oricchiette (in photo), penne or fusilli.

  1. Put on a saucepan of water to boil for the pasta.
  2. Heat the oil and gently fry the onion and aubergine pieces until they are soft.
  3. Add the pasta to the water and cook according to the instructions on the packet.
  4. Once the onion and aubergines are soft add the sprig of basil and then increase the heat and cook, stirring continuously until they are browned and beginning to become crisp.
  5. Lower the heat, add the passata and stir until bubbling.
  6. Drain the pasta and set aside.
  7. Remove the sprig of basil from the sauce and add the ricotta cheese, stir gently until it is all melted and fully absorbed.
  8. Add the pasta, stir and then spoon into individual dishes.
  9. Decorate the top with chopped basil if desired.
  10. Serve immediately.

Red aubergines (which are firmer than most other types) are difficult to find but any type will do. Just make sure that they are cut to the correct size and slightly crisp after cooking rather than soft and oily.

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Food Information
Pizza at Home
Making Pasta
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