RGFE

Linguine with tomato, aubergine and pistachios

• 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.