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Fusilli with a aubergine-and-tomato sauce

Fusilli with a aubergine-and-tomato sauce

Ingredients for 4 servings

75 g FITAKI White Cheese

1 Aubergine

1 clove Garlic

1 Onion

2 tablespoons Olive oil for frying

4 Tomatoes (skin removed)

1 teaspoon Fresh thyme

500 g Cooked pasta

Salt, sugar and pepper to taste

Preparation

  1. Wash the aubergine and cut into cubes about 1 cm in size. Clean the garlic and the onion and cut them into cubes.
  2. Heat the olive oil in the frying pan. Fry the aubergine on medium heat for 10 minutes.
  3. Add onion and garlic and fry a little. Then add the tomatoes and thyme and leave to cook for 10 minutes on medium heat.
  4. Season the sauce with salt, pepper and sugar to taste. Cut the FITAKI White Cheese into cubes, put them in the sauce and immediately mix with the hot pasta.

Instead of aubergine, you may use vegetable marrows.