Spicy tomato pasta
- Total Time
Slow-cooked pasta is not really heard of but it’s a fantastic way to create a much loved dish. Chilli and cloves flavour the entire dish and the crumbled ricotta really is the cherry on top.
olive oil1 tbs
brown onion1 medium, finely chopped
fresh red chilli1 whole, small, finely chopped
fresh garlic2 clove(s), crushed
canned diced tomatoes400 g
fresh eggplant200 g, baby, chopped
cherry tomato250 g
Vegetable stock, liquid, salt-reduced1 ½ cup(s), (375ml)
red wine vinegar1 tbs
pasta160 g, penne
fresh flat-leaf parsley2 tbs, chopped
fresh basil2 tbs, chopped, plus extra whole leaves
reduced-fat ricotta cheese1 cup(s), (240g)
- Heat oil in a large non-stick frying pan over high heat. Cook onion, stirring, for 5 minutes or until softened. Add chilli and garlic and cook, stirring, for 1 minute or until fragrant
- Add diced tomatoes, eggplant, cherry tomatoes, stock and vinegar and bring to the boil. Transfer to a 4.5 litre (18-cup) slow cooker.
- Cook, covered, on low for 3 hours (or high for 1 1/2 hours). Add pasta and cook, covered, on high for 40–45 minutes or until pasta is tender. Stir in parsley and basil. Season with salt and pepper. Serve sprinkled with ricotta and extra basil.