Rotelle With Aubergines And Salted Ricotta

Recipe first for 4 people based on Eggplant with tomato - cooking method pan fried.

Preparation:

Preparation: Fry the garlic, add the tomato puree and basil. Separately cut the eggplant into cubes and fry in olive oil. Add it to the sauce, drain the pasta and toss it in the pan with the sauce. Serve garnished with basil and grated ricotta.

Ingredients:

Ingredients: 200 G Rotelle Type Pasta - 1 Aubergine - 200 G Salted Ricotta - 2 Garlic Cloves - 200 G Tomato Sauce - Extra-virgin Olive Oil - Basil - Salt

November 22, 2022 | Letture: 119 | Categorie: First | By: Admin

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