Orechiette with aubergine and smoked ricotta goat’s cheese
Easy
Ingredients
- 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
We also recommend this delicious ratatouille with pasta recipe!
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Orechiette with aubergine and smoked ricotta goat’s cheese: Method
- Boil the fresh orecchiette in plenty of salted water.
- 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.
- Prepare the tomato base by browning the spring onion in hot oil and adding the Mutti small vine tomatoes.
- 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.
- Put the orecchiette with the aubergine onto a plate with the small vine tomato sauce, a few basil leaves and the grated smoked cheese.
