Aubergine Ricotta Penne Pasta #glutenfree #glutenfreerecipe #italiancooking #pasta

This vegetarian dish, cooked using our homemade Napoli Sauce, is quick and easy to prepare and a perfect meal for those busy week nights. The homemade Napoli Sauce makes this dish rich in tomato flavour which combines beautifully with the aubergine and ricotta.

Ingredients:

2 cups gluten-free Dry Penne Pasta
1 Aubergine (Eggplant) - cut into pieces
150g Ricotta Cheese, break them little
1.5 cup home-made Napoli Sauce (Please check our recipe)
1/3 cup fresh Basil
1/3 cup White Wine
2 cloves Garlic, chopped finely
1/2 teaspoon Chilli - chopped finely.
Salt, Pepper
2 tablespoons gluten-free Plain Flour
Shaved/grated Parmesan Cheese

Method:

Bring water to the boil in a large saucepan.
Add salt !teaspoon of olive oil and Penne Pasta.
Cook pasta till al dente.
Salt the aubergine (eggplant0 and let it bleed. then rinse with clean water and dry with a clean tea towel.
In a large pan, heat a cup of oil with high heat.
Toss aubergine (eggplant) pieces in some flour.
Deep fry them until soft inside. Place them on paper towel.
Drain the oil from the pan.
Add little olive oil into the same pan (You do not need very much oil in this dish as the eggplant is already oily after deep frying.)
Add eggplant, garlic, and chilli.
Stir fry for some minutes.
Add white wine and cook for 1 minute.
Add napoli sauce and penne.
Cook for another few minutes until combined.
Add seasonings, ricotta and half the basil (roughly chopped).
Cook for 1 minute.
Plate up and place remaining basil and parmesan on top.
Serves 3-4  people

Contact: lee.leehocklai@gmail.com