Name: Bucatini with baked ricotta
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 375 gram bucatini pasta; 2 x 270g jars marinated eggplant in oil; 2 clove garlic, crushed; 2 x 400g cans crushed tomatoes; 1/2 teaspoon cracked black pepper; 300 gram baked ricotta cheese, chopped coarsely

Ingredients

375 gram bucatini pasta

2 x 270g jars marinated eggplant in oil

2 clove garlic, crushed

2 x 400g cans crushed tomatoes

1/2 teaspoon cracked black pepper

300 gram baked ricotta cheese, chopped coarsely

Method

1.Cook pasta in large saucepan of boiling water until tender; drain.

2.Meanwhile, cook undrained eggplant and garlic in large saucepan, stirring, until fragrant.

3.Add pasta to eggplant mixture with undrained tomatoes and pepper; toss over medium heat until combined. Gently stir in cheese.

Baked ricotta is available from most supermarkets, delicatessens and specialty cheese shops. It is a baked fresh ricotta cheese; egg whites, paprika and oil are often added.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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