Saturday, 19 June 2010

Recipe: Aubergine, Tomato and Garlic Pasta Sauce

Ingredients - serves 2 to 4 (depending on how much sauce you like with your pasta)

1 medium aubergine, cut into large chunks
4 medium sized tomatoes, cut into halves
3 cloves garlic, peeled and left whole
olive oil
salt and pepper

Method -

In an oven-proof dish place the chunks of aubergine, tomatoes and garlic cloves, sprinkle with 2 tbsps olive oil and roast in a very hot oven 275c for 45 mins.  Don't worry if the vegetables start to blacken, it will add to the taste.

Once roasted, transfer the vegetables to a food processor and blend until smooth.

Season with salt and pepper and add a little more olive oil if the paste is a little bit on the thick side.

Serve tossed with pasta and sprinkled with Parmesan cheese.

If you like you can add a handful of chopped salami sausage to the sauce just before tossing in the pasta.

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