Buon appetito!

Rigatoni with red pesto, eggplant and ricotta crumble

made by Sarah Ghijselinck (Hot Topic)

Ingredients

2 aubergines

400 Gram cherry tomatoes, halved

4 tablespoons olive oil

200 Gram ricotta

8 tablespoons Elvea Pesto Rosso

2 tablespoons balsamic vinegar

2 cloves minced garlic

salt

pepper

2 handful fresh basil

4 tablespoons panko

2 tablespoons pine nuts

1

Thinly slice the eggplant.
2

Heat a grill pan. Brush the eggplant slices lightly with olive oil and grill for 1-2 min per side until softened and lightly charred. Sprinkle with a little salt.
3

Heat the oven to 180°C. Mix the halved cherry tomatoes with a tablespoon of olive oil, balsamic vinegar and garlic. Place them in a baking dish and roast for 15-20 minutes until soft and slightly caramelized.
4

Mix the ricotta with panko (or fine stale bread), some salt, pepper and chopped pine nuts. Spread on a baking sheet and bake with the tomatoes for 10 minutes, until slightly crispy.
5

Cook the rigatoni al dente according to the package directions. Drain, but save a small cup of the cooking liquid.
6

Mix the rigatoni with the red pesto. Add a little cooking liquid if necessary to bind it nicely. Gently spoon in the roasted tomatoes and grilled eggplant. Divide among plates, sprinkle with the crispy ricotta nut crumble and fresh basil.