Linguine with tomato, aubergine and pistachios

Cook & Prep Time

50 min



Linguine with tomato, aubergine and pistachios

A tasty and unusual pasta dish with aubergines that is so simple to cook. The pistachios add an interesting texture and note while the salted ricotta rounds off the dish perfectly.


  • 320g linguine
  • 400g canned chopped tomatoes
  • 300g aubergine, diced
  • 40g toasted shelled pistachios, finely chopped
  • 40g salted ricotta, grated
  • I sprig of dill
  • 1 clove of garlic
  • 30 ml extra-virgin olive oil
  • salt and pepper


Step 1

Sprinkle coarse salt over the diced aubergine and let them sit for 20 minutes in a colander to get rid of the excess liquid. Rinse them quickly and dry with kitchen towels.

Step 2

Heat the olive oil in a non-stick saucepan with the peeled garlic clove, then add the diced aubergine and cook covered for 5 minutes, mixing often so they cook evenly. Add the chopped tomatoes, and a few dill leaves and leave to cook until it has reduced to a thick pasta sauce. Add salt and pepper to taste.

Step 3

Cook the linguine in salted boiling water, drain and toss it into the sauce. Mix it for a few minutes over a low heat and then serve with grated salted ricotta and the chopped toasted pistachios.