Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, aubergine, tomatoes and olives pasta sauce (vegan). It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look 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.
Aubergine, tomatoes and olives pasta sauce (vegan) is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Aubergine, tomatoes and olives pasta sauce (vegan) is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started 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
- Make ready 2 shallots
- Get 1 vegetable stock cube
- Prepare 1 handful olives (better if without the pips to avoid accidents)
- Make ready 1 tinned tomatoes (I used tinned cherry tomatoes)
- Get Pinch sugar
- Take 500 g pasta
- Take 2-4 leaves basil
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. Pasta sauces are great for those nights when you just want to throw something together with the minimum fuss possible. To get this recipe together, you can use any pasta you like.
Steps 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.
Tempting and tantalising, a pasta dish teamed with tomato fondue and aubergine puree. Scoop out pulp from fresh tomatoes and gradually add to fondue mixture. Drain the excess oil and place aubergines in a bowl ready to use. In a saucepan, gently fry the garlic in the olive oil, immediately add the aubergines and the chopped tomatoes and Add the aubergine sauce to the pasta, mix well and serve immediately with pecorino romano shavings and a green salad. Add the tomatoes and tomato paste and stir, breaking the tomatoes up with a wooden spoon.
So that is going to wrap it up with this exceptional food aubergine, tomatoes and olives pasta sauce (vegan) recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
