Pasta with aubergine, ricotta, tomatoes and parma ham
Знадоби
2 medium onion (s), (Spanish), cut into thin wedges1 tablespoon olive oil
1 1/2 tablespoon vinegar, Balsamic
1 portion aubergine, (400g), cut into 3cm cubes
2 clove garlic, thinly sliced
250 g tomato (s), cherry, halved
320 g pasta, dried
18 portion olives, in brine, pitted, sliced
100 g spinach, leaves, baby
20 g basil, fresh, shredded
1/4 portion stock cube, (chicken), dissolved in 60ml hot water
200 g ricotta cheese
8 thin slice parma ham, grilled
Як готувати
* Preheat oven to Gas Mark 6/200 ° C / 400 ° F. Line two baking trays with baking paper and set aside.* Place onions on one tray and drizzle with half the oil and vinegar. Season well with salt and pepper. Roast for 20 minutes, then turn over and roast for a further 15 minutes, or until onions are golden brown and cooked. When cooked, cover with foil and set aside.
* Meanwhile, place aubergine and garlic on a separate baking tray and drizzle with remaining oil and vinegar. Toss to coat and season well with salt and pepper. Roast for 20 minutes, or until light golden brown. Add tomatoes and roast for a further 15 minutes.
* Meanwhile, cook pasta in a large saucepan of boiling salted water according to packet instructions. Drain well. Tip pasta back into same saucepan. Add tomatoes, onions, aubergine and garlic along with any pan juices. Add olives, baby spinach, basil, stock and half the ricotta. Toss until the spinach leaves have wilted. Season to taste with salt and pepper. Spoon the pasta into bowls and sprinkle with remaining ricotta and parma ham.
Notes
* Any leftover pasta will keep in an airtight container in the fridge for 1-2 days and can be served hot or cold.
