Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, aubergine, tomatoes and olives pasta sauce (vegan). One of my favorites. This time, I’m gonna 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 current trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Aubergine, tomatoes and olives pasta sauce (vegan) is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can cook aubergine, tomatoes and olives pasta sauce (vegan) using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Aubergine, tomatoes and olives pasta sauce (vegan):
- Get 2 aubergines
- Get 2 shallots
- Get 1 vegetable stock cube
- Get 1 handful olives (better if without the pips to avoid accidents)
- Get 1 tinned tomatoes (I used tinned cherry tomatoes)
- Take Pinch sugar
- Make ready 500 g pasta
- Get 2-4 leaves basil
Add the basil to the tomato sauce, then add the pasta and toss well to coat it in the sauce. Try our vegetarian recipe for spiced aubergine and tomatoes with yogurt. This impressive aubergine recipe by chef David Gingell is from Westerns Laundry. The tomatoes will cook quicker, so take them off when they are charred.
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.
Roughly chop and add to the sauce. 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. This easy roasted tomato and red pepper pasta with aubergines & olives is born out of my obsession with Piedmontese Peppers and all the flavours of this very simple and exquisite dish.
So that is going to wrap this up with this exceptional food aubergine, tomatoes and olives pasta sauce (vegan) recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
