Paccheri with aubergines and ricotta

Ingredients

• 320 gpaccheri
• 250 gaubergines
• 150 gcow’s milk ricotta
• 200 gtomato passata
• 1/2onion
• as neededextra-virgin olive oil
• as neededfine salt
• as neededblack pepper
• as neededbasil

Instructions

1. 1

   Start the sauce

   Bring a pan of water to the boil for the pasta, adding salt once it boils. Finely chop the onion, warm olive oil in a wide frying pan, then add the onion and cook, stirring occasionally, until lightly golden and soft.

2. 2

   Add the passata

   Pour the tomato passata into the pan, add a ladleful of hot water and season with salt.

3. 3

   Simmer and prepare

   Season with black pepper and cook the sauce, covered, for 30 minutes. Meanwhile, wash and trim the aubergines, then cut them into cubes about 0.5 cm across.

4. 4

   Cook pasta and aubergine

   Warm a little oil in a frying pan and fry the aubergine until golden. Bring a pan of salted water to the boil and cook the paccheri for two minutes less than the time stated on the packet.

5. 5

   Combine with sauce

   Drain the paccheri straight into the tomato sauce. Add the aubergine and toss; if needed, add pasta cooking water a little at a time to finish cooking the pasta.

6. 6

   Stir in ricotta

   Once the paccheri are cooked, take the pan off the heat and mix in the ricotta. Finish with basil leaves and serve.

What is paccheri with aubergines and ricotta?

Paccheri are broad, tube-shaped pasta associated with southern Italy, and their roomy shape catches plenty of sauce. This dish brings them together with tomato, aubergine and ricotta for a comforting first course with Mediterranean flavours.

The method builds flavour in stages: the tomato sauce simmers while the aubergine is browned separately, then both meet the pasta. Ricotta is stirred in off the heat to give the finished dish a creamy texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 428 calories, 0g protein, 72g carbs, 10g fat.

The paccheri provide most of the carbohydrates, while olive oil and ricotta contribute much of the fat; ricotta also adds some protein. Pair a serving with a generous salad or greens for a more balanced plate.

The key ingredients

Paccheri: their wide tubes stand up well to a substantial sauce, so drain them directly into the pan rather than rinsing them.

Aubergine: small cubes cook quickly and are easy to mix through the pasta. Browning them in a separate pan gives them colour before they join the sauce.

Ricotta: cow’s milk ricotta softens the tomato sauce without needing to be cooked for long. Add it after turning off the heat and stir until evenly distributed.

Building the tomato sauce

Onion: cook it gently in olive oil until soft and lightly golden before adding the passata. Stir now and then so it softens evenly rather than catching.

Simmering: the sauce cooks covered for 30 minutes, with a ladleful of hot water added at the start. Keep it at a gentle simmer and check that it is not drying out.

Getting the aubergine right

Even cubes: cut the aubergine into pieces about 0.5 cm across so they cook at a similar pace. A little oil in a hot pan helps the pieces brown.

Colour: fry until the cubes are golden, then take them off the heat while you finish the pasta. Avoid packing the pan too tightly, as the aubergine may soften without browning.

Finishing the pasta

Undercooking: boil the paccheri for two minutes less than the packet timing, then let them finish in the sauce. This gives the pasta time to take on the tomato flavour.

Pasta water: add it a little at a time if the sauce needs loosening as the pasta finishes cooking. The sauce should coat the tubes rather than pool thinly at the bottom of the pan.

Serving ideas

Serve the paccheri straight away, while the ricotta is soft and the sauce clings to the pasta. Tear or add basil leaves at the end for a fresh, fragrant finish.

A simple green salad or cooked greens make an easy accompaniment. Keep sides uncomplicated so the pasta, aubergine and tomato remain the focus.

Recipe notes & tips

• Salt the pasta water once it has come to the boil.
• Use a wide frying pan so the onion and sauce have room to cook evenly.
• Cut the aubergine into similarly sized cubes for consistent cooking.
• Reserve some pasta cooking water before draining in case the sauce needs loosening.
• Take the pan off the heat before stirring in the ricotta.
• Add the basil just before serving for its fresh aroma.

Variations

• Add chilli: season the tomato sauce with a little chilli for gentle heat.
• Use smoked ricotta: stir it in off the heat for a more pronounced flavour.
• Add courgette: fry diced courgette with the aubergine until golden.
• Finish with hard cheese: grate a little cheese over each serving at the table.
• Use another pasta shape: choose a large tube or short shape that holds the sauce.

Common mistakes to avoid

• Adding ricotta too early: it can lose its creamy texture; stir it in after turning off the heat.
• Overcrowding the aubergine pan: the cubes may steam instead of browning; cook them in batches if needed.
• Cooking the pasta fully in water: it can become too soft during finishing; stop two minutes short.
• Adding too much pasta water: the sauce can turn thin; pour it in gradually.
• Skipping the sauce simmer: the onion and tomato have less time to meld; allow the covered 30-minute cook.

How to store

Refrigerate leftovers in an airtight container and use within 2 days. Reheat gently in a pan with a splash of water, stirring until hot; the pasta may soften and the ricotta may no longer be as creamy.

Frequently asked questions