Paccheri con Melanzane e Ricotta | Nats Nourishments
Paccheri con Melanzane e Ricotta
10 mins prepServes 4
A delicious spring dish made with paccheri pasta, eggplant, ricotta cheese, and a rich tomato sauce. The aubergine is dry-fried to achieve a soft and succulent texture, making this meal hearty and satisfying.
1: Cut the aubergine into chunky cubes and dry pan fry with a sprinkle of salt for 10-15 minutes until softened.
2: Add a tablespoon of olive oil and fry for another 5 minutes. Remove and set aside.
3: Sauté diced red onion for 5 minutes.
4: Add garlic and tomato paste, frying for 1 minute.
5: Add the tinned san marzano tomatoes and fill the empty cans halfway with water, mixing well and breaking up the tomatoes. Let simmer for 5 minutes.
6: Add the aubergine back into the sauce and let simmer for another 5 minutes.
7: Stir through the cooked paccheri pasta, ricotta, and some pasta cooking water until smooth and creamy.
8: Season to taste and serve with fresh basil.
