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