Method
Heat 1/3 cup of oil in a large casserole, then add red onion, garlic, chili and cook for 3 min, then add celery and capsicum and cook for further 3min; then add eggplant and sultanas and cook for the final 5min. Season with salt and pepper.
Add LC fresh basilico sauce to the vegetables and bring to simmer then add fresh ricotta and basil.
Meanwhile, bring plenty of salted water to the boil (7gr salt to 1lt of water), when boiling drop the fusilli into the water and stir.
Drain pasta 1 minute before the suggested time and toss it into the pan with ½ cup of cooking water to allow the pasta to finish cooking process in the pan.
Once the pasta has absorbed all the juices, add the Salted ricotta cheese and serve with a drizzle of oil.
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Ingredients
Ingredients
Directions
Heat 1/3 cup of oil in a large casserole, then add red onion, garlic, chili and cook for 3 min, then add celery and capsicum and cook for further 3min; then add eggplant and sultanas and cook for the final 5min. Season with salt and pepper.
Add LC fresh basilico sauce to the vegetables and bring to simmer then add fresh ricotta and basil.
Meanwhile, bring plenty of salted water to the boil (7gr salt to 1lt of water), when boiling drop the fusilli into the water and stir.
Drain pasta 1 minute before the suggested time and toss it into the pan with ½ cup of cooking water to allow the pasta to finish cooking process in the pan.
Once the pasta has absorbed all the juices, add the Salted ricotta cheese and serve with a drizzle of oil.
