Friday, 9 September 2011

Aubergine and Tomato Pasta

This dish has a flavoursome and rich sauce which only needs a handful of ingredients.


  • 2 cloves garlic, peeled and thinly sliced
  • 2 aubergines, washed, top and bottom removed and cut into half inch cubes
  • 2 tbsp olive oil
  • 250g dried pasta
  • 75g black olives, chopped in half
  • 1 tin chopped tomatoes


  1. Put on a large pan of water to boil for the pasta.
  2. Put the oil, garlic and aubergines in a big pan (I prefer a flat bottomed wok) and fry over a medium heat, stiring frequently.
  3. When the aubergine has nicely browned, add the pasta to the boiling water and cook for the time it says on the packet.
  4. After adding the pasta to the boiling water, add the olives and chopped tomatoes to the aubergines and bring to a simmer.
  5. Simmer the tomato mixture over a low heat while the pasta cooks (so about 10 to 15 minutes)
  6. Drain the pasta, season with black pepper and serve with the aubergine sauce spooned oever the top.
Serves 2.

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