Fry the aubergine dry

• Cut the aubergine into large chunky cubes.
• Fry in a dry pan with a sprinkle of salt, without oil, until softened, stirring occasionally.
• Don't worry about the residue sticking to the pan, it adds smoky flavour.

Add the oil

• Add the olive oil to the pan and fry the aubergine for a few more minutes until golden.
• Remove and set aside.

Start the tomato sauce

• Sauté the diced red onion in the same pan until soft.
• Add the garlic and tomato paste and fry for a minute.
• Add the tinned tomatoes, breaking them up with a spoon, plus the water from the empty tins and mix well.

Simmer with the aubergine

• Let the sauce simmer, then return the aubergine to the pan.
• Simmer again until the aubergine starts to melt into the sauce.

Cook the paccheri

• Cook the paccheri in salted boiling water until al dente.
• Reserve some pasta cooking water before draining.

Combine and serve

• Stir the pasta, ricotta and a little pasta cooking water into the sauce until smooth and creamy.
• Season to taste and serve with fresh basil.