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Aubergine and ricotta pasta

As an ardent fan of all things carbs, a good bowl of pasta is my idea of a sublime meal. This is my favourite creation in the kitchen. It's the mating of an aubergine-ricotta pasta I relished countless times in a small family-run Italian restaurant in London and an exquisite burrata ravioli with San Marzano tomatoes that Waterfall serves in Shangri La Singapore. Tangy tomatoes, fresh herbs, grilled aubergine and al dente pasta with lots of ricotta makes this pasta the best you'll ever have. It's my absolute favourite!
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Serves 4 

 

Ingredients

  • 1 small onion

  • 3 cloves of garlic

  • 1 medium aubergine

  • 6 tablespoons of olive oil

  • 1/2 a cup of chopped basil

  • 1/2 a cup of chopped parsley

  • 1 a cup of ricotta cheese

  • 2 cups of quality chopped tomatoes (pureed)

  • 500 grams of pasta (I like fusilli for this)

  • Sea salt

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Instructions

  • Preheat the oven to 200'C

  • Dice the aubergine (1.5 cm cubes) and season with salt and 3 spoons of olive oil

  • Put it on a baking tray and slip it into the oven for 25 minutes

  • Finely chop the garlic and onion ​

  • Heat the remaining olive oil over medium heat in a pan and add the garlic

  • In about a minute, add the onions and cook until its translucent

  • Now add the tomato puree and stir well

  • Add half the basil and 2 tablespoons of parsley to the sauce

  • Let it simmer until it thickens up (about 15 minutes)

  • Follow the instructions on the pasta box and boil the pasta until al dente

  • By now, the aubergine should be done

  • Remove the tray from the oven

  • Get another pan and put it over medium heat

  • Once the pan is hot, add the baked aubergine and 2 tablespoons of parsley and let it cook 

  • In about 2 minutes, add the tomato sauce prepared earlier and stir it all well

  • Add 2 tablespoons of basil and 2 tablespoons of parsley 

  • Now stir in the boiled pasta 

  • Once it's coated well, remove it from the heat 

  • Stir in half the ricotta and transfer it to a serving bowl

  • Garnish it with the remaining ricotta cheese and chopped herbs

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Adjustments and additions

  • You can swap the pasta for gluten-free options (99% of the time I eat brown rice pasta)

  • The ricotta cheese can be swapped with whatever cheese you have in the fridge

  • You can skip making the sauce by simply using readymade marinara from the supermarket

  • If you don't have parsley and basil, using one is just fine

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