Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, aubergine, tomatoes and olives pasta sauce (vegan). One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Aubergine, tomatoes and olives pasta sauce (vegan) is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Aubergine, tomatoes and olives pasta sauce (vegan) is something which I have loved my whole life.
This aubergine pasta is a brilliant vegetarian pasta recipe from Jamie Oliver. Spicy, satisfying lumps of aubergine fried in garlicky oil, then nestled in a pungent tomatoey sauce. In today's recipe, the aubergine is transformed into kofta, or Indian meatballs for want of a better description, which are not at all meaty, but are loveable, spiced and satisfying lumps nevertheless.
To begin with this particular recipe, we must prepare a few ingredients. You can have aubergine, tomatoes and olives pasta sauce (vegan) using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Aubergine, tomatoes and olives pasta sauce (vegan):
- Get 2 aubergines
- Make ready 2 shallots
- Take 1 vegetable stock cube
- Make ready 1 handful olives (better if without the pips to avoid accidents)
- Take 1 tinned tomatoes (I used tinned cherry tomatoes)
- Get Pinch sugar
- Make ready 500 g pasta
- Make ready 2-4 leaves basil
Pappardelle con Melanzane Pasta with Aubergines, Tomatoes and Garlic Sauce. Many people steer clear of aubergine and yet it really is an easy vegetable to prepare. In this sauce, it enhances the tomato flavour without overpowering it, so if you have children who don't. Fast and filling, this pasta dish will bring a hint of the Mediterranean to your mealtime, from BBC Good Food Magazine.
Instructions to make Aubergine, tomatoes and olives pasta sauce (vegan):
- 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.
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. To get this recipe together, you can use any pasta you like. Mix in olives, capers, tomatoes, puree and dried seasoning or fresh herbs Season with salt and or till tomatoes are cooked through and sauce has thickened Add fried aubergine cubes and remove Drain and add spaghetti to sauce Add basil leaves and toss pasta in sauce till well coated Serve. Drain the excess oil and place aubergines in a bowl ready to use.
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