This is summer on a plate. Creamy ricotta, sweet roasted tomatoes and crispy aubergine pair perfectly to make a pasta dish that's delicious served right away or even the day after, straight from the fridge. You only need 5 ingredients and you have a beautiful summer pasta

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200g fusilli

200g ricotta

200g cherry tomatoes on the vine

1 aubergine

10g basil

Extra virgin olive oil

Fine sea salt

Vegetable or sunflower oil for deep frying

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1. Bring a large pot of salted water to a boil ready to cook your pasta. Take the ricotta out of the fridge so it slowly comes to room temperature.

2. Keep the tomatoes on the vine, season with olive oil and salt and roast them in the oven at 180°C for around 10 - 15 minutes or until golden and soft.

3. Meanwhile chop the aubergine into large cubes, about 2cm, and deep fry them until nice and golden all over. Do this in small batches to ensure they cook evenly and to prevent the oil from overflowing. Once cooked, transfer them to a tray lined with kitchen paper to absorb the excess oil. Season with salt and leave aside.

4. Drop the pasta into the salted boiling water and cook until al dente.

5. Once the pasta is perfectly cooked, drain it and save some of the pasta water. Add the ricotta to large a bowl along with the cooked pasta. Stir well straight away to create that creamy ricotta sauce and coat all of the pasta evenly.

6. Add all of the roasted cherry tomatoes and most of the fried aubergine to the bowl, keeping some to top the pasta at the end. Tear in the fresh basil leaves and give it a final mix.

7. Plate up with the remainder of the aubergine on top.

8. Serve right away or the day after straight from the fridge.