Trofie, aubergine,
cherry tomatoes and pecorino
The soft goat’s cheese
coats the pasta and gives this dish its creaminess. You could use any soft
cheese to do the same job, even fresh ricotta.
Trofie,
aubergine, cherry tomatoes and pecorino
Serves 4 | Prep 10 mins
| Cook 25 mins
Ingredient
3 tbsp olive oil.
250g cherry tomatoes.
2 cloves garlic, sliced.
1 red chilli, thinly
sliced.
350g trofie.
35g vegetarian pecorino
romano cheese, grated.
35g vegetarian
Parmesan-style cheese, freshly grated, plus extra to serve.
100g soft vegetarian
goat’s cheese.
10 large basil leaves,
torn.
Recipe
1. Coat the aubergine in 1 tablespoon of
olive oil and cook them on a hot griddle over high heat for 5 minutes on each
side, until charred and tender.
2. Heat the remaining oil in a large
heavy-based frying pan over medium–high heat. Add the tomatoes and when they
begin to blister, stir in the garlic and chilli. Fry for a further minute then
stir in the aubergine. Set aside.
3. Cook the pasta in a large pan of
salted boiling water according to the instructions on the packet, until al
dente. Drain, reserving a ladleful of the cooking water.
4. Tip the pasta into the frying pan with
the vegetables and toss until well coated and velvety. Add the reserved cooking
water and continue stirring until absorbed. Stir in the pecorino and
Parmesan-style cheese.
5. Serve dotted with dollops of the
goat’s cheese, basil leaves and some extra Parmesan-style cheese.
Per Serving: 571 cals, fat 21.5g, sat fat 8.5g,
carbs 72g, sugars 7g, protein 23.5g, salt 1.4g, fibre 7.5g
Trofie
Trofie is the
traditional pasta of Liguria. These long thin twists were apparently
hand-rolled by fishermen’s wives on their knees while they waited for their men
to sail home. It doesn’t really matter which pasta shape you use here (or which
part of your body you like to roll it on).
Spinach
and mascarpone tart
