Spaghetti with Aubergine, Thyme & Ricotta
Create lovely pasta meals with Barilla. This tasty recipe combines aubergines, cherry tomatoes and ricotta, for a simple, healthy dish. The whole family will love our delicious Barilla Gluten Free Spaghetti! Made with an exclusive mix of ingredients, it has great taste and texture, ensuring an authentic Italian pasta experience.
Credited to: Barilla
Kcal:
Serves 4
20 mins prep
Ingredients
- Barilla Gluten free Spaghetti (350g)
- One onion
- Cherry tomatoes (250g)
- Whole aubergine (approx. 200g)
- 4tbsp extra virgin olive oil
- A sprig of thyme
- Ricotta (60g)
- Capers (40g)
- A whole red chilli
- Salt & pepper
Method
- Begin by bringing a pan of salted water to the boil for the pasta
- Peel the cherry tomatoes and chop in half, removing seeds
- Finely chop the onion and aubergine into long sticks
- Add 2tbsp of extra virgin olive oil to a non-stick pan and gently saute the onion, adding the aubergine when the onion is a light brown colour, cook until both are tender
- Chop the chilli finely and add along with the capers and cherry tomatoes
- Cook for a further five minutes before adding thyme leaves and seasoning with salt and pepper to taste
- Drain the pasta al dente and toss with the sauce, adding flaked ricotta and garnish with extra virgin olive oil before serving
