PASTA IN PESTO SAUCE RECIPE RECIPES

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
• Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6–8 minutes.
• Toss pasta with tomato sauce and basil. Top with Parmesan.

Steps:

• 1. Peel and finely chop the onion and garlic. Pick the basil leaves and finely chop the stalks. Trim and cut the aubergine into 2cm slices.
  2. Heat 3 tablespoons of oil in a pan and sweat the onion, garlic and basil stalks for 7 minutes.
  3. Add the tomatoes, season well and bring to a steady simmer. Cook for about 20 minutes.
  4. Meanwhile, fry the aubergine in the remaining oil until golden, then stir into the tomato sauce with most of the basil leaves.
  5. Cook the pasta according to the packet instructions, drain, then stir through the sauce.
  6. Divide between plates and crumble over some ricotta and scatter over the reserved basil leaves before serving.