Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, aubergine, tomatoes and olives pasta sauce (vegan). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Aubergine, tomatoes and olives pasta sauce (vegan) is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Aubergine, tomatoes and olives pasta sauce (vegan) is something which I have loved my whole life. They are fine and they look fantastic.
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. Pappardelle con Melanzane Pasta with Aubergines, Tomatoes and Garlic Sauce.
To begin with this particular recipe, we have to 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 that.
The ingredients needed to make Aubergine, tomatoes and olives pasta sauce (vegan):
- Get 2 aubergines
- Make ready 2 shallots
- Make ready 1 vegetable stock cube
- Make ready 1 handful olives (better if without the pips to avoid accidents)
- Take 1 tinned tomatoes (I used tinned cherry tomatoes)
- Prepare Pinch sugar
- Get 500 g pasta
- Take 2-4 leaves basil
This time around the base of the vegan 'meatballs' is aubergine, black olives and puy lentils plus lots of added flavours. The recipe comes from the new Leon cookbook called Fast Vegan. Add the basil to the tomato sauce, then add the pasta and toss well to coat it in the sauce. Try our vegetarian recipe for spiced aubergine and tomatoes with yogurt.
Steps to make Aubergine, tomatoes and olives pasta sauce (vegan):
- 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
- Cook the shallots in a pan with some oil on low fire until soft. Add the aubergines and mix well.
- 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.
- 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.
This impressive aubergine recipe by chef David Gingell is from Westerns Laundry. The tomatoes will cook quicker, so take them off when they are charred. Roughly chop and add to the sauce. 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.
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