Linguine with tomato, aubergine and pistachios

Time 50m Difficulty Easy Serves 4
  • 320 g linguine
  • 400 g canned chopped tomatoes
  • 300 g diced aubergine
  • 40 g toasted shelled pistachios, finely chopped
  • 40 g salted ricotta
  • 2/3 dill leaves
  • 1 garlic clove
  • 20 g extra-virgin olive oil
  • Salt and pepper to taste

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 5-5 tablespoons of olive oil in a non-stick saucepan with the peeled garlic clove, then add the 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.