08/01/2021 16:44

Steps to Make Perfect Aubergine, tomatoes and olives pasta sauce (vegan)

by Ophelia Norton

Aubergine, tomatoes and olives pasta sauce (vegan)
Aubergine, tomatoes and olives pasta sauce (vegan)

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, aubergine, tomatoes and olives pasta sauce (vegan). One of my favorites food recipes. This time, I am going to make it a little bit tasty. 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’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Aubergine, tomatoes and olives pasta sauce (vegan) is something which I have loved my entire life.

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. A quick meal for two based on the classic Sicilian aubergine pasta sauce.

To begin with this particular recipe, we must first prepare a few components. 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):
  1. Get aubergines
  2. Prepare shallots
  3. Make ready vegetable stock cube
  4. Make ready olives (better if without the pips to avoid accidents)
  5. Get tinned tomatoes (I used tinned cherry tomatoes)
  6. Make ready sugar
  7. Make ready pasta
  8. Prepare basil

I wanted to try to capture some of that with this pasta. I love roasted aubergine too so added that in, along with a good. 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.

Instructions to make Aubergine, tomatoes and olives pasta sauce (vegan):
  1. 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
  2. Cook the shallots in a pan with some oil on low fire until soft. Add the aubergines and mix well.
  3. 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.
  4. 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.

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. Pappardelle con Melanzane Pasta with Aubergines, Tomatoes and Garlic Sauce. Are you looking for a delicious vegetables recipe with a difference?

So that is going to wrap it up for this special food aubergine, tomatoes and olives pasta sauce (vegan) recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!


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