
This is made possible by BBC Foods!
Ingredients
- 2 tbsp extra virgin olive oil, plus extra if needed
- 1 large aubergine, cut into roughly 2cm/¾in cubes
- 1 large garlic clove, sliced
- 400g tin cherry tomatoes
- pinch sugar
- 200g/7oz penne pasta
- 10g/⅓oz fresh basil, torn
- ricotta Salata (salted, dried ricotta) or pecorino, crumbled or grated
- salt and freshly ground black pepper
Method
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Heat half the oil in a non-stick frying pan, make sure this is large, over high heat.
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Season the aubergine generously with salt, then fry half of the aubergine cubes until golden brown. Remove from the pan with a slotted spoon and set aside.
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Make sure to repeat with the remaining oil and aubergine pieces.
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Turn the heat down to medium and add the garlic, along with a little more oil, only if needed. Cook for a minute until soft but not browned, then add the cherry tomatoes, a pinch of sugar, and a little salt and pepper. Simmer for 15 minutes.
- Make sure to stir often.
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Cook the pasta in a saucepan of boiling, salted water according to the packet instructions.
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Drain the pasta, reserving a little of the cooking water.
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Add the aubergine to the tomatoes, stir, and season to taste with salt and pepper. Stir in the drained pasta.
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Serve with torn basil and crumbled ricotta Salata or grated pecorino.
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