Roasted aubergine, tomato and basil pasta
Roasted aubergine, tomato & basil pasta
Fast and filling, this pasta dish will bring a hint of the Mediterranean to your mealtime
- Prep: 5 mins
Cook: 15 mins - Serves 2
- Easy
Ingredients
- 1 large aubergine, cut into chunks
- 2 tbsp olive oil
- 2 fat garlic cloves, unpeeled
- 300g pack cherry tomatoes
- 1 tbsp balsamic vinegar
- 1 tsp caster sugar
- handful basil leaves, plus extra to serve
- 250g pasta such as penne or fusilli
Making it meaty
Snip 4 bacon rashers into pieces and
spread in a roasting tin. Add the garlic
cloves, rubbed in a little oil, then roast
as recipe left. Add the tomatoes, vinegar,
sugar and 1 tsp dried thyme, then
continue as recipe, swapping the basil
for a handful chopped flat-leaf parsley.
Method
-
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.
-
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.
from 999999999999 http://ift.tt/1NR9G5H
