Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Radiatori
Ottolenghi One-Pan Aubergine Pasta with Black Chickpeas, Ricotta & Za’atar Crumbs
A jar of Ottolenghi's roasted aubergine sauce doing the heavy lifting, with black chickpeas for texture. Ricotta spooned on before it bakes, za'atar crumbs after.
Camilla Gobourn
Feeds: 4
25 minutes
Ingredients
- 250g radiatori - waitrose one
-
Olive oil
-
1 x 400g tin black chickpeas, drained
-
1 jar Ottolenghi roasted aubergine tomato sauce
-
350ml vegetable stock
-
Salt and black pepper
-
150g ricotta
-
30g parmesan, finely grated
- For the zata’ar crumb
-
3 tbsp dried breadcrumbs
-
1 tbsp za’atar
-
2 tbsp olive oil
-
Zest of 1 lemon
- To serve
-
Fresh parsley, leaves picked
Radiatori
From: £4.95
Method
1
Heat the oven to 200°C (180°C fan).
2
Place a large ovenproof pan with a lid over a medium heat. Add the black chickpeas with the olive oil and cook for a couple of minutes to warm through.
3
Pour in the aubergine tomato sauce along with the water or stock, then add the pasta. Stir well to combine and bring to a gentle simmer. Cover with a lid and transfer to the oven for 15 minutes, or until the pasta is tender and the sauce has thickened.
4
Meanwhile, mix the breadcrumbs with the za’atar, lemon zest, olive oil and a pinch of salt.
5
Remove the pan from the oven and preheat the grill to medium-high. Dot the ricotta over the pasta, scatter with parmesan and the za’atar breadcrumbs, then place under the grill for 5–6 minutes until golden, crisp and bubbling.
6
Finish with fresh parsley and a final drizzle of olive oil before serving.
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