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Strozzapreti with aubergines, fresh tomatoes and smoked ricotta cheese

Tempo: 30 minutes

Difficoltà: Low difficulty

Strozzapreti with aubergines, fresh tomatoes and smoked ricotta cheese

Pasta with aubergines and fresh tomatoes is a simple and light dish, a classic of Italian cuisine.

Here is a version with a special touch: the addition of smoked ricotta cheese, which, grated at the moment, will add flavour to the dish and make it even tastier.

Mustia Sardinian ricotta is perfect for this recipe because it is particularly delicate. Made from sheep's milk whey, it is smoked for a few days and is light and unobtrusive. It is therefore excellent for giving a smoky touch to the dressing of strozzapreti with aubergines and fresh tomatoes, for which the recipe is presented here.

4 people

300 g fresh tomatoes (camone or perini varieties)
1 clove of garlic
2 g of basil
200 g aubergines
1 fresh chilli pepper
400 g of Janas Strozzapreti
200 g of Janas Tomato and Basil Sauce
200 g of Janas Seasoned Ricotta Cheese
3 cl Janas Extra Virgin Olive Oil



Peel and dice the aubergines. Sauté them in a pan with oil, ½ clove of garlic and 2 basil leaves.


Peel the tomatoes, remove the seeds and cut them into 0.5 cm cubes. Chop ½ the chilli pepper and the remaining garlic after removing the core. Sauté the garlic and chilli, add the diced tomatoes, season with salt and cook for 5 minutes. Add the Janas tomato sauce and cook for a further 5 minutes.


Cook the pasta in plenty of salted water, drain it and toss it with the tomato sauce. Add the aubergines and arrange the seasoned strozzapreti on the plate. Sprinkle with freshly grated mustia ricotta cheese and garnish with basil leaves.