Ratatouille ricotta macaroni
Ingredients
- 400g chopped tomatoes
- 3 tbsp tomato purée
- 4 large garlic cloves finely grated
- 12 Kalamata olives quartered
- 1 tsp bouillon powder
- 1 large aubergine (350g) diced
- 2 courgettes (325g), halved and sliced
- 200g ricotta
- 20g pack basil small leaves reserved to garnish, the rest chopped
- 400g wholemeal penne
- 20g finely grated parmesan
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