With simply the best - @muttipomodorouk tomatoes ❤️ *gifted @degustabox_uk
Ingredients • 200g penne (or any short pasta) • 1 medium aubergine, diced • 1 red pepper, sliced • 2 tbsp olive oil • 2 cloves garlic, crushed • 400g tin peeled tomatoes • 1 tsp dried oregano • ½ tsp chilli flakes (optional) • Salt & black pepper, to taste • Fresh basil, to serve • Grated parmesan or ricotta salata, to finish (optional)
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Method: Toss aubergine in 1 tbsp olive oil, season with salt, and roast at 200°C for 20 mins (or pan-fry until golden). Heat 1 tbsp olive oil in a pan. Add garlic, oregano, and chilli flakes. Cook for 1 min, then add the peeled tomatoes. Crush them gently with a spoon and simmer for 10–15 mins until thickened. Boil in salted water until al dente. Reserve ½ cup of pasta water. Add roasted veg to the sauce, then toss in the pasta. Add a splash of pasta water if needed. Season to taste. Top with parmesan or ricotta salata and fresh basil.
Roasted Aubergine Pasta Delight with Basil and Parmesan
