Aubergine and Tomato Pasta with Ricotta

• 2large aubergines, cut into 3cm chunks
• 3 tbspolive oil
• fine salt
• 360grigatoni
• 2 tbspolive oil
• 3garlic cloves, sliced
• 1/2 tspchilli flakes
• 500gcherry tomatoes, halved
• 1 tspdried oregano
• 20gbasil leaves, torn
• 200gricotta
• 40gParmesan, grated
• black pepper

Method

1. 1Heat the oven to 220C fan. Toss the aubergine with the 3 tablespoons of olive oil and a teaspoon of salt on a large baking tray, spread out in one layer and roast for 25 minutes, turning once, until deep golden, soft and collapsed. Under-roasted aubergine is spongy; give it the full time.
2. 2Cook the rigatoni in a large pan of well-salted boiling water for 1 minute less than the packet says. Keep a mugful of the water before draining.
3. 3Meanwhile warm the 2 tablespoons of olive oil in a large frying pan over a medium heat with the garlic and chilli flakes for 1 minute until the garlic is pale gold. Add the tomatoes, oregano and a pinch of salt, turn the heat up and cook for 6 to 8 minutes until the tomatoes have collapsed into a chunky sauce.
4. 4Add the roasted aubergine and the drained pasta to the tomato pan with a splash of pasta water. Toss for a minute over the heat until the sauce coats the pasta and the aubergine starts to break down into it. Add more water if it looks dry.
5. 5Take off the heat and fold through half the basil. Serve in bowls with spoonfuls of ricotta dotted over, the rest of the basil, the Parmesan and plenty of black pepper.

Per serving

kcal

673

protein

23.4g

fibre

9.6g

carbs

83.2g

fat

28.3g