Chiudi

RGFE

Linguine with tomato, aubergine and pistachios

Cook & Prep Time

50 min

Serves

4

Linguine with tomato, aubergine and pistachios

A tasty and unusual pasta dish with aubergines that is so simple to cook. The pistachios add an interesting texture and note while the salted ricotta rounds off the dish perfectly.

Ingredients

  • 320g linguine
  • 400g canned organic chopped tomatoes
  • 300g aubergine, diced
  • 40g toasted shelled pistachios, finely chopped
  • 40g salted ricotta, grated
  • I sprig of dill
  • 1 clove of garlic
  • 30 ml extra-virgin olive oil
  • salt and pepper

Directions

Step 1

Sprinkle coarse salt over the diced aubergine and let them sit for 20 minutes in a colander to get rid of the excess liquid. Rinse them quickly and dry with kitchen towels.

Step 2

Heat the olive oil in a non-stick saucepan with the peeled garlic clove, then add the diced aubergine and cook covered for 5 minutes, mixing often so they cook evenly. Add the organic chopped tomatoes, and a few dill leaves and leave to cook until it has reduced to a thick pasta sauce. Add salt and pepper to taste.

Step 3

Cook the linguine in salted boiling water, drain and toss it into the sauce. Mix it for a few minutes over a low heat and then serve with grated salted ricotta and the chopped toasted pistachios.