Tortiglioni with aubergine, pine nuts and raisins | Italian Pasta De Cecco Recipes
Italian recipes: recipes for sauces and pasta | Tortiglioni with aubergine, pine nuts and raisins | De Cecco Czech Republic.
Ingredients
- 320 g De Cecco Tortiglioni no. 23
- 200 g aubergine
- 4 tablespoons extra virgin olive oil
- 1 clove garlic
- Chili pepper
- 500 g cherry tomatoes
- 30 g raisins
- 300 g pine nuts
- 60 g salted ricotta
- 6 mint leaves
- 6 basil leaves
- Salt
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