Fresh pasta with eggplant, tomatoes and ricotta
Suggested material offered in store
Ingredients
4 small long eggplants, cut into ¼' slices
500ml diced tomatoes or 1 jar of Stefano's tomato basil sauce
1 clove of garlic
1 - 2 whole pepperoncini, to taste
5 tbsp of olive oil
200gr fresh ricotta cheese Fiorella
500gr fresh pasta fettuccine
Grated Parmesan cheese
Preparation
Bring a large pot of water to a boil to cook the pasta.
In a large 28cm Granit casserole heat the olive oil over medium heat.
Add the garlic clove and pepperoncini and cook for 3 minutes or until golden brown.
Add the eggplant slices to the mixture and cook for 5 minutes.
The eggplant absorbs the oil, so you may need to add more.
Add diced tomatoes or tomato basil sauce, mix well and add salt to taste.
Cover and continue cooking for 5 minutes depending on the tomatoes you are using.
Remove cover and remove garlic and pepperoncini.
Add ricotta cheese and, if necessary, a little pasta water and mix well.
Salt the pasta water and cook the fettuccine for 30 seconds.
Add the pasta to the sauce and mix well. Add a little more pasta water if needed.
Serve with parmesan cheese.
Enjoy!
A delicious, quick and easy recipe!
Yield
4 servings.
Back to the recipes list