Italian Aubergine & Tomato Pasta with Ricotta & Basil
Penne tossed with pan-fried aubergine, tinned tomatoes, ricotta, garlic, chili, basil, and Parmesan, finished with lemon zest.
- 350 g aubergine
- 400 g tinned tomatoes
- 150 g ricotta cheese
- 3 whole garlic cloves
- 15 g fresh basil
- 200 g penne pasta
- 40 ml olive oil
- 1 whole red chilli
- 3 g salt
- 2 g black pepper
- 30 g Parmesan cheese
- 3 g lemon zest
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cut aubergine into 1.5cm cubes and toss with 1g salt; let sit 10 minutes to release moisture.
- Step 2
Pat aubergine dry with kitchen paper.
- Step 3
Heat 25ml olive oil in a large frying pan over medium-high heat.
- Step 4
Working in batches, fry aubergine cubes until golden on all sides (about 8 minutes total); set aside.
- Step 5
In the same pan, add remaining 15ml oil and minced garlic; cook for 30 seconds.
- Step 6
Add sliced red chilli and cook for 30 seconds.
- Step 7
Pour in tinned tomatoes and bring to a simmer.
- Step 8
Return aubergine to pan and simmer for 8 minutes until sauce thickens.
- Step 9
Tear in half the fresh basil and season with salt and pepper.
- Step 10
Meanwhile, bring a large pot of salted water to a boil and cook penne for 10 minutes until al dente.
- Step 11
Reserve 100ml pasta water, then drain pasta.
- Step 12
Add cooked pasta to the aubergine sauce and toss gently, adding pasta water as needed to loosen.
- Step 13
In a small bowl, mix ricotta with lemon zest, remaining fresh basil, and a pinch of salt and pepper.
- Step 14
Divide pasta between two bowls.
- Step 15
Top each portion with a dollop of basil ricotta and shaved Parmesan.
- Step 16
Drizzle with extra olive oil and serve immediately.
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