Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, aubergine, tomatoes and olives pasta sauce (vegan). One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Aubergine, tomatoes and olives pasta sauce (vegan) is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Aubergine, tomatoes and olives pasta sauce (vegan) is something which I have loved my whole life. They are nice and they look fantastic.
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. With golden aubergine, fresh tomatoes and a fragrant coconut sauce, this veggie curry's a Flavour basic grains with sundried tomatoes, aubergines, red peppers and olives for a versatile side dish.
To get started with this particular recipe, we must prepare a few components. You can have aubergine, tomatoes and olives pasta sauce (vegan) using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Aubergine, tomatoes and olives pasta sauce (vegan):
- Take 2 aubergines
- Get 2 shallots
- Take 1 vegetable stock cube
- Make ready 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
- Make ready 2-4 leaves basil
Eggplants, also known as aubergines, belong to the nightshade family of plants and are used in many Italian dishes. Pappardelle con Melanzane Pasta with Aubergines, Tomatoes and Garlic Sauce. Are you looking for a delicious vegetables recipe with a difference? Feast your eyes on the finest pasta with aubergines, tomatoes and garlic sauce!
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.
Are you looking for a delicious vegetables recipe with a difference? Feast your eyes on the finest pasta with aubergines, tomatoes and garlic sauce! Mix in olives, capers, tomatoes, puree and dried seasoning or fresh herbs Season with salt and or till tomatoes are cooked through and sauce has thickened Add fried aubergine cubes and remove Drain and add spaghetti to sauce Add basil leaves and toss pasta in sauce till well coated Serve. Tempting and tantalising, a pasta dish teamed with tomato fondue and aubergine puree. Scoop out pulp from fresh tomatoes and gradually add to fondue mixture.
So that is going to wrap it up for this special 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 interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
