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.

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