Aubergine, tomato & rosemary pasta
10
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
The sauce for this pasta dish is really tasty – you’ll love it (even if you think you don’t like aubergines!)
Ingredients
Olive Oil
1 tablespoon(s)
Aubergine
1 medium, finely chopped
Onion
1 medium, red, finely chopped
Garlic
1 clove(s), crushed
Tomato
1 large, finely chopped
Rosemary, Fresh
3 teaspoon(s), finely chopped
Sun Dried Tomato Paste
4 tablespoon(s)
White pasta, dry
225 g, pasta tubes, such as penne or rigatoni
Vegetarian parmesan style hard cheese
1 tablespoon(s), grated
Basil, fresh
5 leaf/leaves, or flat leaf parsley, to garnish
Instructions
1
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.
2
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
3
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.
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