Cook spaghetti according to packet instructions.
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.
Ingredients of Tomato and Aubergine Pasta Sauce
- Prepare 1 of onion.
- You need 1 tin of chopped tomatoes.
- It's 2 cloves of garlic.
- You need 1 of vegetable stock cube.
- Prepare 1 of aubergine.
- Prepare of Oil (any).
- You need of Salt.
- It's of Pasta.
Tomato and Aubergine Pasta Sauce instructions
- 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 🧀).
Aubergine cooking in a rich vinegary tomato sauce and served over pasta. Dump in the vinegar, chopped garlic, tomato paste and hot water. Mix it all in and sprinkle the sugar all over the top and let it seep in. How to Make Pasta Sauce from Fresh or Canned Tomatoes. I you are working from fresh tomatoes, use the first recipe.
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