Spicy aubergine pasta | Recipe | Natalie Penny

Name: Spicy aubergine pasta | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; Preheat the oven to 200°C/fan 180°C/Gas 6.; Bake for about 30 mins, or until the aubergine is soft, and charred a little in places.; Add the tomato ketchup or sugar, and bring to a gentle simmer. Cook for about 15 mins, until the sauce has reduced and thickened a little. Check for seasoning, adjusting if needed.; Meanwhile, cook your pasta as per the packet instructions. When you drain your pasta, reserve ¼ cup of the cooking liquid, and stir it into the pasta sauce.; Divide your pasta between 4 bowls, top with the aubergine sauce, and scatter over some fresh basil leaves and toasted pine nuts. A green salad makes a nice addition, too.

www.nataliepenny.com

I use them often in pasta, as I've done here, but also can't get enough of them in curries, Middle-Eastern cooking, katsu, Greek dishes...

View Original

Share this recipe:

Ingredients

Ingredients
Instructions
Preheat the oven to 200°C/fan 180°C/Gas 6.
Bake for about 30 mins, or until the aubergine is soft, and charred a little in places.
Add the tomato ketchup or sugar, and bring to a gentle simmer. Cook for about 15 mins, until the sauce has reduced and thickened a little. Check for seasoning, adjusting if needed.
Meanwhile, cook your pasta as per the packet instructions. When you drain your pasta, reserve ¼ cup of the cooking liquid, and stir it into the pasta sauce.
Divide your pasta between 4 bowls, top with the aubergine sauce, and scatter over some fresh basil leaves and toasted pine nuts. A green salad makes a nice addition, too.