Special Diet

Tomato and Aubergine Pappardelle

cook 30 mins
  • 4 tablespoons extra virgin olive oil
  • 1 large aubergine, cut into 1.5 cm (3/4 in) dice
  • 1 small onion, finely diced
  • 2 garlic cloves, crushed
  • 1 x 350 g (11 1/2 oz) jar tomato and basil pasta sauce
  • 375 g (12 oz) dried pappardelle or tagliatelle
  • 250 g (8 oz) buffala mozzarella cheese, drained and diced
  • 4 tablespoons grated Parmesan cheese (optional)
  • basil leaves, to garnish (optional)
  • Put a large pan of salted water on to boil.
  • Heat the oil in a large frying pan over a medium-high heat. Add the aubergine and onion and cook, stirring, for 5 minutes.
  • Add the garlic and cook for 1 minute. Add the tomato sauce and 200 ml (7 fl oz) water to the pan, bring to a simmer and cook for 8–10 minutes, or until the aubergines are just tender. Season to taste.
  • Meanwhile, cook the pasta according to the packet instructions. Remove from the heat, drain, and return to the pan.
  • Stir the mozzarella into the sauce until it begins to melt and become stringy, then add to the pasta. Toss to mix well, sprinkle over the Parmesan and garnish with basil leaves, if desired.
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