CucinareSPAGHETTI WITH NAPOLI SAUCE, EGGPLANT, BASIL & SALTED RICOTTA

WHAT YOU’LL NEED

  • 400g Barbetta egg spaghetti
  • 500g Barbetta Napoli sauce
  • 1 medium-large eggplant, diced
  • 50g salted ricotta, grated
  • 1 clove garlic, peeled and chopped finely
  • Basil, chopped
  • 60mL extra virgin olive oil

THROW IT TOGETHER

Serves: 4-5  | Cooking time:

This delicious pasta dish is a Cipri family favourite, bursting with flavour and super simple to create. Despite its simplicity, it was even a crowd hit in our nearby restaurant, Cipri Italian, showing us just how easy it is to have restaurant-quality meals in the comfort of our own homes.

Throw it together:

step 1Panfry the diced eggplant until ¾ cooked. Add the garlic and cook for 1 minute.

step 2Add your Napoli sauce, then let the pan simmer

step 3 Add the spaghetti to a pot of salted boiling water and cook for 3 minutes. Then remove from the heat and strain the pasta into a colander.

step 4 Add the pasta to your sauce and cook for a further 2 minutes.

step 5 Remove from the heat and add chopped basil. Serve with ricotta

Buon appetito!

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