recipes
Gluten-free pasta norma with aubergines and ricotta salata
2023-04-19
Ingredients
- 1 aubergine, diced
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 tbsp olive oil
- 1 tsp dried mixed Italian herbs or oregano
- 1 tbsp tomato concentrate (Mayor)
- 100ml red wine
- 1 x 400g tin polpa (Mayor)
- 8 cherry tomatoes, halved
- 150ml vegetable cooking cream (Alpro)
- Few basil leaves
- 1 tbsp toasted pine nuts
- 50g ricotta salata, grated
- 200g gluten-free pasta (Schar)
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Method
Heat the oil in a pan and saute the diced aubergine for 5 minutes till soft. Add in the onion and garlic and season with salt and pepper and cook for another 5 minutes. Mix in the tomato concentrate and cook for 1 minutes before splashing in the wine, followed by the dried herbs and polpa and a splash of water. Cook slowly for 10 minutes, add in the cooking cream and remove off the heat. Meanwhile, cook the gluten-free pasta in salted boiling water. When ready, drain and add to the pasta sauce. Serve in 2 deep bowls with the grated ricotta salata and pine nuts on top and extra basil leaves.
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