Norma al forno - delicious. magazine
Served warm, adorned with a crispy cheese crown, this aubergine pasta bake proves that even in hot weather, comfort food still rules supreme.
Ingredients
- Olive oil to shallow fry
- 2 aubergines, cut into 1cm chunks
- 4 garlic cloves, finely sliced
- Bunch basil, leaves and stalks separated, stalks finely chopped
- 2 tbsp tomato purée
- 500g passata
- 1 tsp red wine vinegar
- 500g tubular pasta (see Know-how)
- 125g mozzarella ball, drained and chopped into small cubes
- 25g pecorino, ricotta salata or veggie alternative, finely grated
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