Pasta with aubergine and tomato sauce inspired by Jamie Oliver

Ingredients

• 2 aubergines
• 1–2 fresh red chillies (optional)
• 40 g pine nuts
• 2 garlic cloves
• 1 bunch fresh basil (30 g)
• olive oil
• 2 x 400 g tins of tomatoes (whole peeled or chopped)
• 300 g dried (wholegrain) fusilli
• 200 g ricotta
• 10 g Parmesan

Instructions

1. 1

   Preheat your oven to 180°C and line a baking tray with baking paper. Cut the aubergines into 1–2 cm pieces, spread them on the tray, sprinkle with a little salt and roast for 15–20 minutes, or until the vegetable is tender.Toast the pine nuts briefly in a large frying pan over medium heat, then crush them in a mortar. Peel the garlic cloves, slice them thinly and add them to the pan along with the finely chopped basil stalks and 1 tablespoon of extra virgin olive oil.Fry until golden, then add the tomatoes. Fill the tins with water, pour it into the pan and add a generous pinch of sea salt and black pepper. Bring the sauce to a boil and let it simmer gently for 30 minutes — it should reduce by about half. Add the aubergine pieces (and the chilli if you're using it) for the final 10 minutes and let everything cook together.Meanwhile, cook the fusilli according to the packet instructions in a pan of salted water. Drain once the pasta is cooked, reserving a cup of the cooking water. Tear most of the basil leaves and stir them into the sauce. Season with extra salt and pepper to taste. Toss the pasta and ricotta through the sauce, and loosen it with a splash of cooking water if needed.Serve the pasta topped with the toasted pine nuts and finish with a few shavings of Parmesan.