One-pot pasta with aubergine and mozzarella
Serves 3-4 people as a main dish | Preparation: 20 minutes
1 small aubergine
2-3 cloves garlic
A little olive oil
500 ml tomato passata
300 ml water
400 g cherry tomatoes
250 g spaghetti (or other pasta)
2 tsp chilli flakes
1 ball of good-quality fresh mozzarella cheese
Slice the aubergine and sauté in a large pot. Allow to brown a little.
Thinly slice the garlic and add to the pot, possibly with a little more oil.
Add the passata, water, whole cherry tomatoes, chilli flakes and spaghetti to the pot and leave to cook, covered, for 12-15 minutes. Check occasionally to see whether more water is required.
Season to taste with salt and pepper, and serve the pasta dish in deep plates with chunks of mozzarella and fresh basil.