Recipe: Eggplant and ricotta pasta
How to Make:
- Cook penne in a large saucepan of boiling water for 10-12 minutes, following packet instructions. Drain well. Return to pan.
- Heat oil in a large frying pan on high. Saute onion and garlic for 2-3 minutes, until tender.
- Stir in passata and sugar. Simmer for 10 minutes. Add eggplant and basil. Stir pasta and rocket through. Serve topped with ricotta and basil leaves.
Time for preparing:
12 min.
Servings:
4
Ingredients:
- 500g penne
- 2 teaspoons olive oil
- 1 red onion, thinly sliced
- 2 garlic cloves, crushed
- 700ml jar tomato passata
- 1 teaspoon sugar
- 1/2 cup char-grilled eggplant, chopped
- 2 tablespoon basil, shredded
- 40g baby rocket leaves
- 100g low-fat ricotta, crumbled
- Basil leaves, to serve
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