Aubergine, tomato & rosemary pasta
1 medium, finely chopped
1 medium, red, finely chopped
1 clove(s), crushed
1 large, finely chopped
3 teaspoons, finely chopped
Sun Dried Tomato Paste
White pasta, dry
225 g, pasta tubes, such as penne or rigatoni
Vegetarian Parmesan Style Hard Cheese
1 tablespoons, grated
5 leaf/leaves, or flat leaf parsley, to garnish
- Heat the olive oil in a large, nonstick 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 and garnished with basil leaves or parsley.