Delnevo's Penne Norma

Ingredients

• Delnevo’s Pomodoro sauce
• 250g penne
• 100g ricotta
• 50g parmesan
• 90ml EVOO
• Maldon sea salt
• Black pepper
• 1 small aubergine cut into small cubes
• 2 basil leaves, sliced
• 5 cherry tomatoes, quartered 
• Maldon sea salt
• Black pepper

Serves 2

Method;

1. Bring a large pot of water to boil, season with salt and cook the penne for recommended time, minus 1 minute.
2. While the penne is cooking, put a large pan on a medium heat and add the oil.
3. Add the aubergine, season with salt and pepper and cook for 5 mins.
4. Add the basil, half a ladle of pasta water, the cherry tomatoes and Delnevo's pomodoro sauce
5. Turn down to a low heat and simmer for a further two minutes
6. Keeping 1 cup of pasta water aside, drain the penne and add to the sauce with parmesan and ricotta.
7. Turn the heat up high and toss, adding the required amount of pasta water to finish cooking and achieve a nice, creamy consistency.
8. Mix well, plate up and sprinkle with parmesan and pepper.