Pasta forno con melanzane (aubergine pasta bake)

Name: Pasta forno con melanzane (aubergine pasta bake)
Yield: Serves 4
Ingredients: 2 tbsp extra virgin olive oil; 2 garlic cloves, lightly crushed and left whole; 2 basil stalks, roughly chopped; 600ml (1 pint) tomato passata; abundant vegetable oil, for frying; 500g (1lb 2oz) aubergines, cut into small cubes; 300g (10 ½ oz) dried fusilli or spirali pasta; handful of basil leaves; 1 ball of mozzarella cheese (about 125g/4 ½ oz), drained and roughly chopped; 70g (2 ½ oz) grated Parmesan cheese; sea salt

In an extract from Gennaro Contaldo's latest book, Gennaro’s Cucina: Hearty Money-Saving Meals from an Italian Kitchen, the renowned chef offers up recipes for those on a budget

By Gennaro Contaldo

20 March 2024

David Loftus

Baked pasta dishes are very popular in Italy and they are a great way of not only using up
leftover ingredients, but also enriching pasta dishes and making them go further. Baked
pasta dishes can be elaborate like some lasagne recipes, but can also be quick and simple
like this one made with aubergines and tomato sauce.

‘Gennaro’s Cucina: Hearty Money-Saving Meals from an Italian Kitchen’ by Gennaro Contaldo (Pavilion Books)

Recipe notes