Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, aubergine, tomatoes and olives pasta sauce (vegan). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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. A quick meal for two based on the classic Sicilian aubergine pasta sauce.
Aubergine, tomatoes and olives pasta sauce (vegan) is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Aubergine, tomatoes and olives pasta sauce (vegan) is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. 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):
- Prepare 2 aubergines
- Prepare 2 shallots
- Prepare 1 vegetable stock cube
- Make ready 1 handful olives (better if without the pips to avoid accidents)
- Get 1 tinned tomatoes (I used tinned cherry tomatoes)
- Prepare Pinch sugar
- Take 500 g pasta
- Prepare 2-4 leaves basil
I wanted to try to capture some of that with this pasta. I love roasted aubergine too so added that in, along with a good. Fast and filling, this pasta dish will bring a hint of the Mediterranean to your mealtime, from BBC Good Food Magazine. 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.
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.
Fast and filling, this pasta dish will bring a hint of the Mediterranean to your mealtime, from BBC Good Food Magazine. 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. Pappardelle con Melanzane Pasta with Aubergines, Tomatoes and Garlic Sauce. Are you looking for a delicious vegetables recipe with a difference?
So that’s going to wrap it up with this exceptional food aubergine, tomatoes and olives pasta sauce (vegan) recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
