Just look at the ricotta, it looks so good.
Quantity
6 servings
Ingredients
Ricotta
500 grams of ricotta
2 tbsp olive oil
1/2 tsp paprika powder
1 tbsp lemon zest
1,5 tsp tyme, dried
Pasta
3 tbsp olive oil
700 grams eggplant
1,5 cup onion, finley choped
3 cloves of garlic
70 grams tomatopuree
2 cans of cherry tomato's (1 can 425 ml)
100 ml of white wine
600 grams rigatoni
6 sprigs of basil
Preparation
Heat up the oven at 180 °C. Put the ricotta (in my case 2) on a low oven-safe tray. On top of the ricotta sprinkel 2 tbsp olive oil, 1/2 tsp paprika powder, 1 tbsp lemon zest and 1,5 tsp tyme. Put the ricotta in oven for 60 minutes.
Cut the eggplant in bite size cubes. Heat up the oil in a pan on medium flame, add the eggpant and let it become golden brown in around 5 minutes. Add the onion, the garlic (with a garlic press) and tomato paste bake with the eggplant. After 5 minutes add the cans of cherry tomatoes and white wine.
Let it cook for another 15 minutes on low flame. Optional you can add peper and salt at this point.
Cook a pan with water and salt. When it cooks add the rigatoni, cook it al dente. save a bit of cooking water, in case sause is to dry.
mix the rigatoni with tomato sause, if it is to dry add cooking water.
Serve the pasta with ricotta and fresh basil and pepper.
Did You Try This Recipe? Let me know if you like it! Comment below and share a picture with #WithChanTea
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