Roasted Aubergine, Tomato & Basil Pasta
This delicious pasta dish combines tender roasted aubergine, sweet cherry tomatoes, and fragrant basil with a hint of balsamic vinegar and roasted garlic for a burst of flavor in every bite. A simple yet satisfying meal that is perfect for a quick and tasty dinner option.
— Constant Cookbook
Ingredients
- 1 large aubergine , cut into chunks
- 2 tbsp olive oil
- 2 fat garlic cloves , unpeeled
- 300g pack cherry tomatoes
- 1 tbsp balsamic vinegar
- 1 tsp caster sugar
- handful basil leaves , plus extra to serve
- 250g pasta such as penne or fusilli
Instructions
- Heat oven to 220C/200C fan/gas 7. Toss the aubergine chunks with the oil and whole garlic cloves in a roasting tin with some seasoning. Roast for 10 mins, add the tomatoes, vinegar and sugar, then cook for another 5 mins. Meanwhile, cook the pasta, then drain.
- When the veg is tender remove the garlic cloves, snip off their ends and squeeze the roasted garlic onto a board. 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 roasting tin, divide between 2 bowls, then scatter with a few more basil leaves to serve.
Cook Time
15M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 610 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 108 grams carbohydrates
- Sugar Content: 15 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 18 grams protein
- Sodium Content: 0.1 milligram of sodium
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