Recipe: Yummy Aubergine and mixed pepper pasta

Aubergine and mixed pepper pasta. Line a tray with nonstick baking paper. Toss the aubergines, onion, garlic and peppers with the olive oil. Season with salt and freshly ground black pepper.

Place the slices in a single layer in a large roasting tin or on a baking sheet. Peel and finely chop the onion and garlic. Pick the basil leaves and finely chop the stalks. You can cook Aubergine and mixed pepper pasta using 8 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Aubergine and mixed pepper pasta

1. Prepare of key ingredients.
2. You need 200 grams of seashell pasta.
3. You need 1 head of fresh mozzarella.
4. It's 4 small of shallots.
5. It's 1 cup of ready made aubergine pesto.
6. It's 2 cup of sliced peppers.
7. It's 2 tsp of fresh basil.
8. Prepare 3 tbsp of Olive oil.

Cook's Tips: For an added smokey taste, try broiling the eggplant instead of roasting them and allow the skin to char a little. When roasting the eggplant, line the pan with nonstick foil to make it easy to remove. When cooking the pasta, salt like you mean it - pasta water should taste of the ocean and it's the only time you get to add flavor to the pasta. Diced eggplant turns tender and tasty sautéed with garlic and olive oil.

Aubergine and mixed pepper pasta step by step

1. Heavily salt 3 L of water and bring the water to a rolling boil.
2. While the water is boiling peel and dice shallots and slice the peppers.
3. Fry shallots in a small amount of olive oil until they got nicely browned.
4. Add the peppers until they start to sweat and then tip in the pesto.
5. Start boiling the pasta while you turn down the heat on the shallots, peppers and pesto mix.
6. When the pasta is al dente drain out the hot water, dunk in ice cold water and then strain out and place the pasta in with the pesto shallots and peppers mix.
7. After mixing well, taste and season with sea rock salt and freshly cracked black pepper.
8. Tear the fresh mozzarella and place on top of pasta before serving.

Toss with fresh plum tomatoes, green olives and capers and you have a simple light summer sauce. We like it over angel hair pasta, but any type of pasta will work. Serve with freshly grated Parmesan cheese and a mixed green salad. Put the peppers, aubergine, courgette and onion into a roasting tin or deep baking dish and coat in the oil. Push the soft garlic out of its skins and mix with the lemon zest and juice, chilli, salt, plenty of black pepper and olive oil.

Tweet

Subscribe to receive free email updates: