Aubergine, Ricotta and Roasted Tomato Pasta

This is summer on a plate. Creamy ricotta, sweet roasted tomatoes and crispy aubergine pair perfectly to make a pasta dish that’s delicious served right away or even the day after, straight from the fridge. You only need 5 ingredients and you have a beautiful summer pasta.

Serves 2

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.

FULL RECIPES
Website link: https://www.ourcookingjourney.com/recipe-pages/aubergine-ricotta-and-roasted-tomato-pasta

SOCIAL
Instagram: https://www.instagram.com/our_cookingjourney/
TikTok: https://www.tiktok.com/@our_cookingjourney
Facebook: https://www.facebook.com/ourcookingjourney/
Pinterest: https://uk.pinterest.com/OurCookingJourney/
Website: https://www.ourcookingjourney.com/
Buy me a coffee: https://buymeacoffee.com/ourcookingjourney

You only need five ingredients for the ultimate summer pasta dish. Creamy ricotta, fried oberine, roasted tomatoes, fresh basil, and fuzil. The first thing we’re going to do is to roast the tomatoes just with olive oil and a pinch of salt. Bake them at 180° until nice and golden, about 10 minutes. Next, the oberin. We’re going to chop it into large cubes and deep fry. Be careful when frying. Just cook them in batches so you don’t overflow the oil. Transfer them from the oil straight into kitchen paper and season them with salt. Add your fresh ricott to a bowl and cook your pasta. Once the pasta is ready, put it straight in with the ricott. And now give it a good good stir. Now go in with most of the oberine and the roasted tomatoes. And don’t forget the fresh basil. Loads of it. And now give it a final mix. Look at the color. Look how creamy it is. That is just happiness on a plate. Finish with some of that oberine on top. Delich served right away or the day after straight from the fridge.