Pasta with charred aubergine, ricotta and mojo de ajo 🍝🍆🧄 Mojo de ajo is one of my favourite Mexican sauces. Garlic, and lots of it 🧄🧄🧄, is poached very gently in oil with thyme and a hint of smoked chipotle chilli 🌶 for flavour and warmth; after about half an hour, the garlic turns soft, sweet and irresistibly good. The sauce is versatile, too, making a beautiful marinade for grilled meats and also wonderful on roast vegetables or blanched green leaves. A mix of Italian – pasta, basil and ricotta – with a Mexican mojo sauce and charred veg makes for a lively, fusion supper. 🇲🇽🇮🇹🍝 The recipe is now up online @guardianfeast (link in bio). Big thank you @yukisugiura.photo @ayamomochan @louiewaller as always for the ✨📸. Happy Monday gang, Love, Tommi xxxx