Trofie pasta with ricotta and aubergine sauce

This recipe for trofie pasta with creamed ricotta cheese and aubergine is inspired by the famous Sicilian ‘Pasta alla Norma’, but at the same time reduces the heaviness of the famous recipe as this sauce is lighter and healthier. It’s more delicate, simply made with ricotta cheese and tomato, and flavoured with the addition of some delicious diced aubergine that one only stir-fries for a few minutes. Experience it for yourself, because this simple recipe for pasta with ricotta and aubergine will captivate you! In addition, we recommend parsley, finely chopped, and some parmesan cheese - and if you like spicy flavours, you could also add a good spoonful of peppers in oil. If you are going to make this recipe, make sure you cook large quantities because its success will be guaranteed! Now, just follow all the detailed steps that our chef has put together for you.


  • short pasta 250 grams
  • aubergine 1 aubergine
  • passata 200 grams
  • ricotta cheese 100 grams
  • parsley A small bunch of parsley
  • garlic 1 clove
  • extra virgin olive oil To taste
  • onions A small piece of white onion
  • parmesan 30 grams
30 minutes Total time
10 minutes Active time
Serves 4 persons
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Put some finely chopped garlic and parsley on to gently fry with a little extra virgin olive oil. Add the diced aubergine and fry over a high heat. Adjust for salt and cook until done. Set aside. Sweat the finely chopped onion in another pan in olive oil. Add the tomatoes, adjust the salt and cook for about ten minutes. At this point remove from the heat, add the ricotta and mix well. Cook the pasta in boiling salted water. Once cooked and drained, mix with the ricotta and tomato sauce. Add the diced aubergine and parmesan to taste, mix well and serve.

You can find two types of ricotta: mass produced and artisanal. We recommend using the artisanal product whenever possible, as the taste is significantly superior. To buy fresh ricotta you need to go to a cheese producer or specialist cheese shop; in addition, it should be eaten as soon as possible after purchase. Mass-produced ricotta lasts longer, up to a fortnight, but it’s a good idea to make a note of this date before purchasing to make sure it’s as long in the future as possible.
There are various types of ricotta, depending on which animal the milk comes from: cow, buffalo, goat or mixed. The different types of milk change the flavour and the energy value. For example, cow’s milk ricotta has a more delicate flavour than those from sheep, where the flavour is more intense and strong. In addition, ricotta is a low-calorie, low-fat food, rich in proteins, making them ideal for all diets.

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