I've mentioned before that four-year-old R has developed a bit of an obsession with black olives.
Sauce is ready when eggplant is fully tender.
While the sauce is simmering, cook the pasta, once done, combine the pasta with the sauce.
Ingredients of Aubergine, tomatoes and olives pasta sauce (vegan)
- You need 2 of aubergines.
- You need 2 of shallots.
- Prepare 1 of vegetable stock cube.
- It's 1 handful of olives (better if without the pips to avoid accidents).
- You need 1 of tinned tomatoes (I used tinned cherry tomatoes).
- Prepare Pinch of sugar.
- You need 500 g of pasta.
- It's 2-4 leaves of basil.
Aubergine, tomatoes and olives pasta sauce (vegan) step by step
- Start by chopping the aubergines and the shallots ready for cooking making the whole process quicker. Put on water to boil for the pasta with a half handful of rock salt and a big pot.
- Cook the shallots in a pan with some oil on low fire until soft. Add the aubergines and mix well..
- Add the tinned tomatoes, the vegetable stock crumbled and the olives. Add the pinch of sugar to remove the acid of the tomatoes and the basil leaves..
- Leave to cook for 10 minutes or so on low heat. Meanwhile cook the pasta and check it about 1-2 minutes whatever time it says on the package to ensure that it’s al dente. Drain the pasta keeping some of the water in case the sauce is too dry and add the sauce to the pasta pot steering well..
Meanwhile, fry the aubergine in the remaining oil until golden, then stir into the tomato sauce with most of the basil leaves. Cook the pasta according to the packet instructions, drain, then stir through the sauce. An easy vegan pasta puttanesca recipe, and low-fat, too! Pasta puttanesca is a low-fat pasta sauce recipe with capers, kalamata olives and red pepper flakes in a sauce similar to a marinara sauce. If you aren't eating vegan, you could, of course, topped this off with some fresh shaved Parmesan cheese, but I think you'll find this recipe is.
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