Pasta Norma

SERVES: 4

PREPARATION TIME: 15 minutes

COOKING TIME: 35 minutes

Ingredients

3 tbsp Filippo Berio Olive Oil
2 aubergines cut into small cubes
1 onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1 x 400g tin chopped tomatoes
2 tbsp Filippo Berio Tomato & Ricotta Pesto
½ tsp chili flakes (optional)
400g linguine
50g Pecorino or Parmesan cheese

Method

Heat 2 tbsp of the oil in a large non-stick frying pan. Add the aubergine and cook on a high heat in batches until golden. Remove and drain on kitchen paper.
Wipe the pan. Add the remaining 1 tbsp olive oil and cook the onion and garlic for 10 minutes until golden over a medium heat. Add the tomatoes, pesto, aubergine and chilli flakes. Bring to the boil and simmer for 15 minutes.
Meanwhile, cook the pasta in a large pan of salted water for 8-10 minutes or according to packet instructions. Drain the pasta and reserve a little of the pasta water.

COOK WITH:
Tomato And Ricotta Pesto

Combines the sweetness of tomatoes with the smoothness of ricotta cheese in an ideal accompaniment for cooked pasta, fresh vegetables and baked potatoes.