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    Pasta with Aubergine, Red Chilli, Ricotta and Basil

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    Pasta with Aubergine, Red Chilli, Ricotta and Basil

    Next time you want a quick but satisfying pasta dish, try this one. You can use any fresh herbs you have in your kitchen, such as parsley or coriander.

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 350g Waitrose Elicoidali Dried Pasta
    • 200g tub marinated and grilled aubergines
    • 2 cloves garlic, sliced
    • 2 large red chillies, deseeded and sliced
    • ½ x 250g tub ricotta
    • 200ml milk
    • 25g pack fresh basil, roughly torn


    1. Cook the pasta in a large pan of boiling water for 10 minutes or until al dente, then drain.
    2. Place the pan back over a low heat and pour in 1 tbsp oil from the aubergines. Add the garlic and chillies, and sauté for 1 minute until the garlic is lightly golden. Drain the aubergines and roughly chop. Add to the chillies and garlic, with the cooked pasta.
    3. Add the ricotta and milk, and gently mix everything together as it warms through, adding more milk if necessary. Finally, add the basil and season. Divide between 4 bowls and serve immediately.
    4. This recipe was first published on Waitrose.com in March 2006.

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