Aubergine, tomato and rosemary pasta

Published 7 November, 2016

The sauce for this pasta dish is really tasty – you’ll love it (even if you think you don’t like aubergines!)

Makes: 4
Prep time: 20 minutes
Cook time: 20 minutes
SmartPoints: 9 per serving                                                                     

1 tablespoons olive oil
1 medium aubergine, finely chopped
1 medium red onion, finely chopped
1 garlic clove, crushed
1 large tomato, finely chopped
3 teaspoons fresh rosemary, finely chopped
4 tablespoons sun dried tomato paste
225g dry white pasta tubes, such as penne or rigatoni
1 pinch salt and freshly ground pepper
1 teaspoons parmesan cheese (vegetarian)
5 fresh basil leaves or flat leaf parsley, to garnish

  • Heat the olive oil in a large, non-stick frying pan. Add the aubergine and cook it over a medium heat for about 10 minutes, stirring often, until softened. Add a splash of hot water if it looks too dry.
  • Add the onion, garlic, tomatoes and rosemary to the frying pan and continue to cook for a further 8-10 minutes, until the onion is done. Again, add a splash of water if needed to give a soft, pulpy mixture (but not too wet). Stir in the tomato paste and season to taste. Keep warm over a low heat
  • Meanwhile, cook the pasta in lightly salted boiling water for 8-10 minutes, or according to pack instructions. Drain the pasta thoroughly and return it to the saucepan. Add the sauce, stirring to mix. Share between 4 warmed bowls and serve at once, sprinkled with the Parmesan cheese and garnished with basil leaves or parsley.