Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1/2 cup parmesan (grated)
- 500grams La Molisana Pastificio Extra Di Lusso Paccarielli Rigati No 321
- 1/2 bunch basil, leaves picked
- 1 large eggplant (cut into 2cm pieces)
- 1/3 cup extra virgin olive oil
- 1/4teaspoons dried chilli flakes
- 800grams diced tomatoes
- 60grams fresh ricotta
- 3 cloves garlic, crushed
Nutrition per serving
3200kJ / 765Cal
3200 Kilojoules or 765 Calories
37% of daily energy intake*
Protein
29.0grams
Fat
26.8grams
Carbs
98.0grams
Sugars
14.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Learn how to make an easy weeknight dinner in only 30 minutes with this delicious pasta recipe, packed with golden eggplant, cheese and a hint of chilli.
Method
Step 1 of 4
Heat half the oil in a large, deep frying pan over medium-high heat. Fry half the eggplant, stirring occasionally, for 4 minutes or until golden. Transfer to a plate. Repeat with remaining oil and eggplant.
Step 2 of 4
Add garlic and chilli to pan and cook for 1 minute or until garlic is fragrant. Add tomatoes, reduce heat to low and simmer, partially covered, for 15 minutes, adding eggplant halfway through cooking, or until sauce has slightly thickened. Season.
Step 3 of 4
Meanwhile, cook pasta in a large saucepan of boiling salted water according to packet instructions. Drain, reserving 1/2 cup cooking liquid.
Step 4 of 4
Add pasta, parmesan and reserved cooking liquid to pan. Toss until well combined. Serve topped with ricotta, basil and extra parmesan.
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