|250 g||penne (whole wheat)|
|100 g||ricotta cheese|
|400 ml||whole peeled tomatoes (canned)|
|olive oil for frying|
|basil to garnish|
Douro Tinto, 2012
The fine wooden aromas and flavors of dark cherries, juniper berries, and dark almonds go well with whole wheat pasta. In the glass, the ruby red wine displays its beautiful tannic structure at a drinking temperature of about 16°C (61°F).
Cook pasta in plenty of salted boiling water, according to package instructions, for approx. 10 – 12 min. until al dente. Drain, save some pasta water, and set aside.
Peel onion and garlic cloves and chop finely. Dice eggplant into cubes.
Heat up some olive oil in a large frying pan and sauté onion and garlic for about 2 – 4 min. until translucent. Add eggplant to pan and fry for approx. 6 – 8 min. until browned on all sides and somewhat soft.
Add whole peeled tomatoes and thyme leaves. Boil everything over medium heat for about 5 – 8 min. Season generously with salt and pepper. Toss cooked pasta in the sauce and serve in deep plates with a dollop of ricotta and fresh basil.