This is a super speedy, cheap and easy recipe. It is also a healthy vegetarian meal, involving two of my favourite vegetables, both from the same family (nightshade).
I just love tomatoes and you will always find them in my fridge, as well as tins in the cupboard. When we were kids, my sisters and I shared a children’s cookbook; we used to love making one of the recipes which involved cutting the top off a tomato, scooping out the inside and mixing it with cottage cheese, then putting it back in the tomato. It sounds pretty simple now but it was delicious and exciting when I was younger!
I also really like aubergines, but I’m a bit more picky about how they are cooked. Lots of recipes and websites recommend taking off the peel from larger aubergines as it can be bitter, but I actually prefer the peel to the inside. I don’t think I need to tell you how much I love pasta! I could eat it every day!
If you’re not a big fan of the aubergine, you could easily do this with sliced peppers or courgette instead.
The best thing about this recipe is that you can cook the tasty sauce in pretty much the same time as the pasta boils! Great if you’re in a rush but don’t feel like beans on toast!
Cherry Tomato and Aubergine Pasta
Start to finish time: 20 minutes
2 tbsp olive oil
2 cloves garlic, thinly sliced
300g Cherry tomatoes (or a tin of cherry tomatoes), halved
100g Aubergine, small cubes
1 tsp tomato purée
1/4 tsp paprika (optional)
1/2 tsp dried basil
salt & pepper
100g pasta per person
1. Boil plenty of water for the pasta.
2. Heat the oil in a separate pan on a medium heat. Add the garlic and fry until it starts to golden, then add the aubergine. Cook for about 3 minutes and then add the cherry tomatoes.
3. By now the water should be boiling, add some salt and then your pasta of choice. Turn down to a simmer and cook for the time stated on the packet, usually about 12 minutes.
4. Use those 12 minutes to add the remaining ingredients to the sauce: the paprika, basil, tomato purée and a pinch of salt and pepper. Cook on a medium heat stirring occasionally. Water will come out of the veg, but if it starts to dry up add a bit of water. Taste the sauce now, and if it is a bit tart, add a pinch of sugar.
Serve with grated parmesan or your favourite cheese.
If you love tomatoes as much as me, check out my previously posted recipes:
Roasted Red Pepper and Cherry Tomato Soup
Tuscan Style Spicy Tomato Soup with a Poached Egg
Mozzarella and Pesto Puff pastry Squares
Bloody Mary Cocktail
I’m finally getting involved with Presto Pasta Nights, this week hosted by HoneyB at The Life & Loves of Grumpy’s HoneyBunch! Check it out on Friday for the round up of lovely pasta recipes.