Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, tomato and aubergine pasta sauce. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
This aubergine pasta is a brilliant vegetarian pasta recipe from Jamie Oliver. If you're not vegetarian, a few anchovy fillets would be delicious in this. Add to a pan on a low heat.
Tomato and Aubergine Pasta Sauce is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look fantastic. Tomato and Aubergine Pasta Sauce is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have tomato and aubergine pasta sauce using 8 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Tomato and Aubergine Pasta Sauce:
- Prepare 1 onion
- Make ready 1 tin chopped tomatoes
- Make ready 2 cloves garlic
- Make ready 1 vegetable stock cube
- Prepare 1 aubergine
- Get Oil (any)
- Get Salt
- Get Pasta
Fusilli with tomato sauce and aubergine, a great vegetarian pasta dish, al forno, scorched and crisp on top. Another rule is to match tomato sauce with chunky shapes - it will cling to the twists and holes instead of being left a puddle on the plate at the end of the meal. View top rated Pasta sauce aubergine tomato recipes with ratings and reviews. Cook spaghetti according to packet instructions.
Steps to make Tomato and Aubergine Pasta Sauce:
- Finely chop 1 onion. Add to a pan on a low heat. Sweat.
- Finely chop the garlic cloves. Add to the onions and keep on a very low heat.
- In the meantime, heat some oil in a separate pan (I used garlic oil).
- Add the tin of chopped tomatoes to the onion and garlic.
- Using the empty tin from the tomatoes, break up a vegetable stock cube and add approx 100 ml of boiling water. Swirl it around the tin to melt the stock cube. Add to the tomatoes. Let that cook gently.
- Meanwhile, cut up the aubergine into small chunks. Add to the pan with the oil.
- Fry the aubergine (it will instantly soak up all the oil). Keep moving them around so they get nice and golden.
- Add to the tomato sauce. Cook gently - the sauce should start to thicken.
- Put some pasta (enough for 2) on to boil while it reduces. If the sauce starts to get too dry, add some of the pasta water. Make sure you taste the sauce - add some salt if you think it needs it. Once at a nice consistency, turn off the heat.
- Drain the pasta and serve with your sauce! (and add cheese if you fancy 🧀)
Drain and add spaghetti to sauce Add basil leaves and toss pasta in sauce till well coated Serve immediately with grated Parmesan on the side. Half an aubergine, diced, with the skin on. A few black olives, sliced or halved. Herbs - I used approximately a teaspoon each of basil and thyme. Tomato-based pasta sauces—both homemade and jarred—are generally pretty healthy and have fewer calories than creamy pasta sauces.
So that’s going to wrap it up for this exceptional food tomato and aubergine pasta sauce recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
