
Pasta with Aubergine and Ricotta

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Pascal recently bought a new cook book of 200 pasta recipes - a dream come true for him. He is going to be in charge of meal times when this baby does finally make an appearance (I am currently 3 days overdue) and pasta is his speciality. Obviously we had to try it out straight away. This recipe took about 40 minutes to cook and prepare.
ingredients
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serves: 4
2 large aubergines
Olive oil for frying
4 cloves garlic finely chopped
2 x 400g tins of chopped tomatoes
20 leaves basil torn (I probably used more than this because I love basil)
400g dried pasta (such as rigatoni, penne or farfalle)
200g ricotta
4 tablespoons of finely grated pecorino / Parmesan cheese
Salt and black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 568
- Total Fat: 11.1 g
- Saturated Fat: 5.6 g
- Trans Fat: 0 g
- Cholesterol: 31 mg
- Sodium: 432.5 mg
- Total Carbs: 103.6 g
- Dietary Fiber: 20 g
- Sugars: 13.1 g
- Protein: 19.6 g
preparation

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