- 320g linguine
- 400g canned chopped tomatoes
- 300g aubergine, diced
- 40g toasted shelled pistachios, finely chopped
- 40g salted ricotta, grated
- I sprig of dill
- 1 clove of garlic
- 30 ml extra-virgin olive oil
- salt and pepper
Sprinkle coarse salt over the diced aubergine and let them sit for 20 minutes in a colander to get rid of the excess liquid. Rinse them quickly and dry with kitchen towels.
Heat the olive oil in a non-stick saucepan with the peeled garlic clove, then add the diced aubergine and cook covered for 5 minutes, mixing often so they cook evenly. Add the chopped tomatoes, and a few dill leaves and leave to cook until it has reduced to a thick pasta sauce. Add salt and pepper to taste.
Cook the linguine in salted boiling water, drain and toss it into the sauce. Mix it for a few minutes over a low heat and then serve with grated salted ricotta and the chopped toasted pistachios.