Recipe: Tasty Aubergine and ginger tomato pasta
Aubergine and ginger tomato pasta. To make this rich and interesting pasta sauce, I first cooked red onions and aubergine in a pan, Jamie style, then I added chopped tomatoes. I flavoured the sauce with a little chilli, some herbs and a good splash of vegan Worcestershire sauce. I'll definitely be making this again, and often.
I dreamed it up after watching Donal Skehan's newest episode on Jamie Olivers Foodtube. He was cooking Smashed Tomato Pasta and used the word 'mushy' a lot 😉 Watch the video! He really is a great cook and he explains the way that you feel that. You can cook Aubergine and ginger tomato pasta using 9 ingredients and 7 steps. Here is how you cook that.
Ingredients of Aubergine and ginger tomato pasta
- You need 1/2 of aubergine.
- Prepare 1/2 of onion.
- It’s 1/2 of chili.
- You need 1/2 of ginger.
- It’s of fresh basil.
- It’s 1 tbsp of tomato puree.
- It’s of pasta.
- You need 1/2 tsp of salt.
- It’s 1 cup of white wine.
Boil the pasta according to pack instructions. Tip the tomatoes, capers and parsley into the pan, warm through briefly then fold through the cooked, drained pasta. Add the tomatoes, season well and bring to a steady simmer. Meanwhile, fry the aubergine in the remaining oil until golden, then stir into the tomato sauce with most of the basil leaves.
Aubergine and ginger tomato pasta step by step
- Chop ingredients. I recommend plenty of ginger..
- In a preheated medium high heat pan, saute ginger with olive oil..
- Add aubergin and saute until tuning brown.
- Put all vegetables,white wine and pinch of salt and stew.
- Add spaghetti into the boiling water.
- Chop the cheese and put into the pan.
- Just before serving, add pinch of fresh basil 🌿 Enjoy.
Cook the pasta according to the packet instructions, drain, then stir through the sauce. Toss the aubergine chunks with the oil and whole garlic cloves in a roasting tin with some seasoning. Meanwhile, cook the pasta, then drain. The tomatoes will get juicy and some will fall apart with the eggplant. Use a slotted spoon to transfer the pasta straight from the pot to the skillet.