Ref: 228
Heading: Pasta
Cuisine: Italian
Food Type: Vegetarian
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
500 tbsp
Tomato passata
400 g
Penne rigate or macaroni dried
350 g
Mozzarella at room temp
1 Aubergine sliced into 5 mm discs
1 Garlic clove chopped finely
1 Vegetable stock cube or gel pot
60 ml
Extra virgin olive oil
20 g
Fresh basil chopped
Method
Step 1
Heat a pan & fry off aubergine discs in olive oil until nut Brown & remove & place on kitchen paper & set aside.
Step 2
Cook pasta to al denti (just cooked), drain in a colander.
Step 3
To the same pan as you cooked the aubergine, add garlic & fry to a very light brown, then add tomato passata & salt then simmer for 10 mins.
Step 4
Cut aubergine into strips & add to the pan with cooked pasta & chopped basil, toss or stir.
Step 5
Serve onto plate/ bowls & flake over mozzarella in chunks & serve.
Suggestion & Tips
You can use different herbs, add a dash of white wine before adding pasta, select half the amount for starters.