The recipe
Pasta Norma
Medium
4
30–45 minutes
Vegetarian
- Preparation time
- 15 minutes
- Cooking time
- 35 minutes
Ingredients
- 3 tbsp Filippo Berio Olive Oil
- 2 aubergines cut into small cubes
- 1 onion, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- 1 x 400g tin chopped tomatoes
- 2 tbsp Filippo Berio Tomato & Ricotta Pesto
- ½ tsp chili flakes (optional)
- 400g linguine
- 50g Pecorino or Parmesan cheese
Cooked With
Pesto
Combines the sweetness of tomatoes with the smoothness of ricotta cheese in an ideal accompaniment for cooked pasta, fresh vegetables and baked potatoes.
Method
Heat 2 tbsp of the oil in a large non-stick frying pan. Add the aubergine and cook on a high heat in batches until golden. Remove and drain on kitchen paper.
Wipe the pan. Add the remaining 1 tbsp olive oil and cook the onion and garlic for 10 minutes until golden over a medium heat. Add the tomatoes, pesto, aubergine and chilli flakes. Bring to the boil and simmer for 15 minutes.
Meanwhile, cook the pasta in a large pan of salted water for 8-10 minutes or according to packet instructions. Drain the pasta and reserve a little of the pasta water.
