Aubergine Parmigiana Tortelloni with Tomato Sauce
Drogo
3 - 4
15 minutes
5 minutes
If you love traditional Aubergine Parmigiana, you'll adore this aubergine parmigiana tortelloni. Inspired by the iconic Southern Italian recipe, it captures the classic combination of slow-cooked aubergines, ripe tomatoes, garlic and creamy mozzarella inside delicate pasta parcels. Paired with a simple homemade tomato sauce, this aubergine tortellini recipe delivers all the rich, comforting flavours of Parmigiana in a fresh and exciting new way.
Ingredients
3 cloves garlic, crushed or grated
400g can of good-quality chopped tomatoes
OR
450g San Marzano tomatoes
500g Aubergine Parmiagiana Tortelloni
1 tsp chilli flakes (optional)
Bunch fresh basil
Drizzle of olive oil
Shaved Parmesan, to serve
Directions
Step 1, Heat 2 tbsp of good quality olive oil in a sauce pan at a medium-high heat. Add the chopped garlic and fry for 30 seconds, or until slightly browning. You could also add red chilli flakes at this point if you want a slightly spicy sauce!
Step 2, Add the chopped parsley, you can also add whole parsley stems and take them out at the end (the flavour will infuse).
Step 3, Add the chopped tomatoes (or passata If you like a smoother sauce) and let sizzle at high heat for a couple of minutes, with a lid on the pan.
Step 4, Add 1 tsp of salt, and turn the temperature down to a medium heat, letting the sauce simmer with the lid off for a further 7 minutes so it thickens.
Step 5, Meanwhile, cook the pasta as per the instructions on the pack and save a little of the pasta water.
Step 6, Take the sauce off the heat and add freshly torn basil.
Step 7, Add the sauce to the drained pasta with a small splash of pasta water, and serve immediately, with a generous shaving of parmesan and garnish with basil.
Ingredients you'll need
