Pasta with aubergines and tomatoes
by Francesco Mazzei
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Ingredients
Oils & Vinegars
2 tbsp of olive oil
500ml of sunflower oil
4 tbsp of extra virgin olive oil
Fruit & Vegetables
3 garlic cloves
1 aubergine, halved lengthways
300g of white onion, very finely sliced
1kg large ripe tomato
Salad & Fresh Herbs
28 basil leaves, plus a few extra for ganish
Store Cupboard
10 anchovy fillets, drained
1 tbsp of capers
plain flour, for dusting
sea salt
Delicatessen
400g of zitoni pasta
Cheese
2 tbsp of pecorino
2 tbsp of ricotta, shavings