- 2 aubergines
- 1 onion
- 2 garlic cloves
- 400g chopped tomatoes
- A handful of basil, leaves only
- 75g gnocchetti pasta
- ½ x 250g ricotta
- 1 lemon
- 50g sweet salad mix
- Sea salt
- 4 tsp olive oil
- Freshly ground pepper
- Large pan with lid
- 1.
Fill a pan with water. Add a pinch of salt, cover and bring to the boil.
- 2.
While the water heats up, trim the ends off the aubergines and chop the aubergines into bite-size chunks. Pour 2 tsp olive oil into a pan and warm to a medium-high heat. Add the aubergines with a little salt and pepper. Fry for 8 mins, stirring occasionally, till golden on all sides.
- 3.
While the aubergines cook, peel and chop the onion. Peel and crush or finely chop the garlic.
- 4.
Slide the onion into the pan with the aubergines. Fry for 5 mins, adding a small splash of water if the veg start to stick. Add the garlic and cook, stirring, for 1 min.
- 5.
Pour the chopped tomatoes into the pan and stir to combine. Add half the basil leaves. Bring to a simmer and cook for 5 mins.
- 6.
When the sauce has cooked for 5 mins, the water in the other pan should be boiling. Tip in the gnocchetti and simmer for 8-10 mins, till tender with a slight bite.
- 7.
While the sauce and pasta cook, squeeze 2 tsp lemon juice into a bowl. Add 2 tsp olive oil and whisk with a pinch of salt and pepper to make a dressing. Add the salad leaves and toss to dress.
- 8.
When the pasta is ready, drain it and tip into the tomato sauce. Add half the pot of ricotta and stir well. Divide the pasta between a couple of warm plates and serve topped with torn basil leaves and the salad on the side.
- Tip
A lotta ricotta
You only need half the pot of ricotta for this recipe – you can use more if you want to, but it will affect the nutritional information. Any extra ricotta will keep in the fridge for a few days, and makes a delicious topping for baked sweet potatoes, mixed with finely chopped herbs, and a pinch of lemon zest.