Ingredients:
500g Coelsanus Sliced Grilled Aubergines
Tomato Passata
Cherry Tomatoes
200g Salted Ricotta
Fresh Basil
Olive Oil
Garlic
Salt
Preparation time:
30 Min
Difficulty:
Medium
Method:
Warm a little olive oil in a large pan and add the garlic. When the garlic starts to brown, add the fresh cherry tomatoes and allow them to colour. Add the tomato passata to the cherry tomatoes and leave it to simmer.
Meanwhile, bring to the boil a pan of water with a pinch of salt and cook the fusilli for the recommended cooking time. Drain the Sliced Grilled Aubergines.
When the pasta is ready, drain and add to the pan where the sauce continues to simmer. Finally, add the drained aubergines and simmer for a few minutes. Once served, sprinkle with the ricotta and add the fresh basil.
