cooking sketch 10 min (COOK TIME: 10 min)

cooking sketch Easy

4 people


  • 500 g fresh orecchiette
  • 1 aubergine
  • 100 g smoked ricotta goat’s cheese (or similar, e.g. smoked mozzarella)
  • 1 tin Mutti small vine tomatoes
  • fresh basil
  • 1 continental spring onion (or 2 spring onions)
  • 1 clove garlic
  • extra virgin olive oil
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Tomato orecchiette with aubergine and ricotta: Method

  1. Boil the fresh orecchiette in plenty of salted water.
  2. Meanwhile, peel the aubergine and cut it into small cubes, then sauté it in a little oil with the garlic. Once the cubes have browned, remove from the heat and add a basil leaf.
  3. Prepare the tomato base by browning the spring onion in hot oil and adding the Mutti small vine tomatoes.
  4. As soon as the pasta is ready, drain it and add it to the aubergine: toss together over the heat to flavour all the pasta.
  5. Put the orecchiette with the aubergine onto a plate with the small vine tomato sauce, a few basil leaves and the grated smoked cheese.

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