Spicy tomato pasta
7
Points®
Total time: 4 hr 5 min • Prep: 15 min • Cook: 3 hr 50 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Fresh red chilli
1 whole, small, finely chopped
Garlic
2 clove(s), crushed
Canned diced tomatoes
400 g
Eggplant
200 g, baby, chopped
Cherry tomatoes
250 g
Vegetable stock, liquid, salt-reduced
1½ cup(s), (375ml)
Red wine vinegar
1 tbs
Dry pasta
160 g, penne
Fresh flat-leaf parsley
2 tbs, chopped
Fresh basil
2 tbs, chopped, plus extra whole leaves
Reduced-fat ricotta cheese
1 cup(s), (240g)
Instructions
1
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
2
Add diced tomatoes, eggplant, cherry tomatoes, stock and vinegar and bring to the boil. Transfer to a 4.5 litre (18-cup) slow cooker.
3
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.
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