“Fast and filling, this pasta dish will bring a hint of the Mediterranean to your mealtime”
- 1 large aubergine, cut into chunks
- 2 tbsp. olive oil
- 2 large garlic clove, unpeeled
- 300 g cherry tomatoes
- 1 tbsp. balsamic vinegar
- 1 tsp caster sugar
- 1 handful basil leaves, plus extra to serve
- 250 g pasta
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.
Notes : Making it meaty - Snip 4 bacon rashers into pieces and spread in a roasting tin. Add the garlic cloves, rubbed in a little oil, then roast as recipe left. Add the tomatoes, vinegar, sugar and 1 tsp dried thyme, then continue as recipe, swapping the basil for a handful chopped flat-leaf parsley.
I roughly calculated this meal to cost under 4 Euro for 2 people, making it a great low-budget meal.
Source : Good Food : August 2009
Servings/Yield : 2 servings
Rating : 5 out of 5
Difficulty : Easy
Preparation Times : Prep: 5 Minutes Cook : 15 Minutes
Nutritional notes : Per serving: 610 kcalories, protein 18g, carbohydrate 108g, fat 15 g, saturated fat 2g, fibre 9g, salt 0.1 g
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