Pasta and aubergine salad

Brunch

Pasta and aubergine salad

Timing


15 min

Difficulty


easy

Ingredients

  • FOR 4 PEOPLE:
  • 400 gr. rigatoni
  • 50 gr. Polli Sicilian-style tomatoes
  • 300 gr Polli Aubergines in oil
  • 60 gr pine kernels
  • 2 spring onions
  • 1 garlic clove
  • 20 basil leaves
  • olive oil
  • ricotta

Preparation

Boil the pasta in salted water and in the meantime
in a non-stick pan, toast the pine kernels without adding any condiment.
When the pasta is done, drain quickly leaving
some cooking water and pour it in
a pan. Add the aubergines and sun-dried tomatoes
and toss it for a minute so as to combine everything
well, add the toasted pine kernels and lastly the grated salted ricotta.
Stir well and serve either hot or cold
according to season and preference.

Timing


15 min

Difficulty


easy
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