One of the things we love the most about pasta is that there are a thousand and one shapes to choose from – it’s so much fun to pick one for each different sauce!
For this aubergine and fresh tomatoes sauce we’ve chosen Farfalle: their short shape makes them perfect for a sauce like this, with bits and pieces of vegetables.
Serves: 2 | Preparation time: 15 mins | Cooking time: 20 mins
- Farfalle or any short pasta: 180 g
- Cherry tomatoes or Picadilly: 6
- Aubergines: 1
- Chili peppers: 1
- Basil, fresh: 5 leaves
- Garlic: 2 cloves
- 2 anchovy fillets in olive oil
- Extra virgin olive oil: 4 tbsp
- Tomato puree: 1 tbsp
- Salt and pepper: to taste
- Aged-Ricotta, grated: to taste
Dice both aubergine and tomatoes.
Pan fry the garlic cloves along with chili pepper and anchovy fillets in 4 tbsp of Evoo, and let the anchovies melt. Remove the garlic now.
Add diced aubergine and basil leaves, add a tbsp of tomato paste, season to taste and cook for a further 10 mins. Then add diced tomatoes and cook for about 5-7 mins to medium heat.
Cook Farfalle and drain them when they’re still al dente – i.e. a couple of mins before the standard cooking time.
Put farfalle directly to the pan with aubergine and tomatoes and sauté everything together for about 2 mins.
Serve topped by some grated aged-ricotta and a pinch of black ground pepper and some fresh basil leaves to garnish and serve.