Aubergine, Ricotta and Roasted Tomato Pasta

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Издатель Jul 30, 2026

Serves 2

Ingredients

200g fusilli
200g ricotta
200g cherry tomatoes on the vine
1 aubergine
10g basil

Extra virgin olive oil
Fine sea salt
Vegetable or sunflower oil for deep frying.

Method

Bring a large pot of salted water to a boil ready to cook your pasta. Take the ricotta out of the fridge so it slowly comes to room temperature.
Keep the tomatoes on the vine, season with olive oil and salt and roast them in the oven at 180°C for around 10 - 15 minutes or until golden and soft.

Meanwhile chop the aubergine into large cubes, about 2cm, and deep fry them until nice and golden all over. Do this in small batches to ensure they cook evenly and to prevent the oil from overflowing. Once cooked, transfer them to a tray lined with kitchen paper to absorb the excess oil. Season with salt and leave aside.

Drop the pasta into the salted boiling water and cook until al dente.

Once the pasta is perfectly cooked, drain it and save some of the pasta water. Add the ricotta to large a bowl along with the cooked pasta. Stir well straight away to create that creamy ricotta sauce and coat all of the pasta evenly. Add all of the roasted cherry tomatoes and most of the fried aubergine to the bowl, keeping some to top the pasta at the end. Tear in the fresh basil leaves and give it a final mix. Plate up with the remainder of the aubergine on top.

Serve right away or the day after straight from the fridge.