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- 2 garlic cloves, large
- 30 g olive oil
- 550 - 600 g aubergines, cut in pieces (2 cm)
g plum tomatoes, peeled, quartered and deseeded
or 500 g tomatoes, tinned, chopped
- 1 pinch sugar
- 4 sprigs fresh basil, leaves only
- 1 ½ tsp fine sea salt
- 1 pinch ground black pepper
- 1200 g water
- 300 g dried pasta (e.g. farfalle, penne)
- 100 g ricotta cheese, hard, crumbled
- per 1 portion
- 1172 kJ / 280 kcal
- 9.3 g
- 43.9 g
- 7.5 g
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