Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, aubergine, tomatoes and olives pasta sauce (vegan). One of my favorites. For mine, I am going to make it a bit unique. This will be really 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 favored of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Aubergine, tomatoes and olives pasta sauce (vegan) is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook aubergine, tomatoes and olives pasta sauce (vegan) using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Aubergine, tomatoes and olives pasta sauce (vegan):
- Get 2 aubergines
- Prepare 2 shallots
- Get 1 vegetable stock cube
- Take 1 handful olives (better if without the pips to avoid accidents)
- Prepare 1 tinned tomatoes (I used tinned cherry tomatoes)
- Prepare Pinch sugar
- Prepare 500 g pasta
- Make ready 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.
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.
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 it up for this exceptional food aubergine, tomatoes and olives pasta sauce (vegan) recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
