Aubergine Parmigiana Tortelloni with an Italian tomato sauce
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Feeds 3 - 4 people 
Prep time 5m
Cook time 15m
Description
Everyone knows about the delights of a traditional Aubergine Parmiagana, a recipe claimed from the Southern regions of Italy – aubergines and tomatoes slow cooked with garlic and baked with fresh mozzarella. Now it is has been made reincarnated into the form of a filled pasta! We have paired this delightful tortelloni with a homemade, quick Italian tomato sauce.
- 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
- 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!
- Add the chopped parsley, you can also add whole parsley stems and take them out at the end (the flavour will infuse).
- 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.
- 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.
- Meanwhile, cook the pasta as per the instructions on the pack and save a little of the pasta water.
- Take the sauce off the heat and add freshly torn basil.
- 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.
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