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Roasted Aubergine Tomato & Basil Pasta

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Ingredients
  Aubergine 1 Large, cut in to chunks
  Olive oil 2 Tablespoon
  Unpeeled garlic 2 Clove (10 gm) (2 Fat Cloves)
  Cherry tomatoes 300 Gram (1 Pack)
  Balsamic vinegar 1 Tablespoon
  Caster sugar 1 Teaspoon
  Basil leaves 1 Cup (16 tbs) (A Handful Plus Extra To Serve)
  Pasta 9 Ounce (Such As Penned Or Fusilli, 250 Grams)
Directions

1. Heat oven to 220C/200C fan/gas 7. Toss the aubergine chunks with the oil and whole garlic cloves in a roasting tin with some seasoning. Roast for 10 mins, add the tomatoes, vinegar and sugar, then cook for another 5 mins. Meanwhile, cook the pasta, then drain.
2. When the veg is tender remove the garlic cloves, snip off their ends and squeeze the roasted garlic onto a board. Mash with a fork, then stir this garlic paste back into the veg with the basil leaves - squashing most of the tomatoes as you go. Tip in the cooked pasta, stir everything together in the roasting tin, divide between 2 bowls, then scatter with a few more basil leaves to serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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