recipes
Baked pasta in puff pastry case with raw tomato and walnut sauce
Ingredients
For the pasta
- 200g spaghetti or linguine (Pasta Zara)
- 2 cloves garlic
- 1 finely chopped onion
- 2 tbsp extra virgin olive oil
- 1 small aubergine, diced
- 1 zucchini, diced
- 2 Maltese sausage, boiled, skinned and chopped
- 2 tbsp ricotta
- Tomato sauce
- Grated Parmesan cheese
- 2 sheets puff pastry
- 1 beaten egg
For the sauce
- 2 large ripe tomatoes peeled, deseeded and chopped
- 1 clove garlic
- Olive oil
- Handful toasted walnuts
- Chopped fresh herbs
- 1 spring onion
- Dash of balsamic vinegar
- Dried chilli flakes
Method
Cook the chopped garlic and onion in a spoon of olive oil, stir in the vegetables and cook until soft. Take off the heat and allow to cool. Stir in the sausage meat and ricotta. Boil the pasta until al dente in plenty of boiling salted water. Drain well and mix in the vegetables and sausage mixture. Bind with the tomato sauce and Parmesan cheese. The mixture should cool down completely before attempting to roll in the puff pastry. Place ½ of the cooled pasta in the middle of the puff pastry sheet and wrap, securing the edges well with the beaten egg. Brush the pastry with egg wash and bake until pastry is golden and flaky. Meanwhile prepare the tomato sauce. Combine all the ingredients together and season well with salt and pepper. Serve the pasta dish with the chilled tomato sauce & a nice crisp salad.
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