Best Recipes Ideas: Aubergine Pasta with Tomato Sauce
Dear Alice,
Today I would like to present you a vegetarian recipe, which you can easily prepare either during the week in the evenings or during the weekend for lunch as a healthy snack, and that is: aubergine pasta with tomato sauce! The recipe is simple and delicious. So here are the essential information you will need when you decide to prepare such a dish.
- What exactly is the “Aubergine Pasta with Tomato Sauce” dish?
- This is a vegetarian pasta dish. It combines pasta with vegetables such as tomatoes and aubergines. For garnishing we use fresh parsley and ricotta cheese. You can use other vegetables for this, such as courgette or even frozen vegetables.
- When to prepare it?
- You can enjoy this dish either for lunch or dinner, as this is quite an easy recipe and thus you will not need a lot of time to prepare it. I like to prepare this recipe mostly in the weekends, and that is on Saturdays for lunch, as it combines pasta with vegetables and thus it turns a pasta dish into a complete protein. The best time to prepare it is during the summer, when you can get fresh aubergines or courgettes from the market or even better (if your are lucky enough š ) from your own garden.
- What do you need for it? (2 Portions)
- 1 Aubergine
- Salt, Pepper
- 2 Tablespoons Oliveoil
- 1 Dose Cherry Tomatoes (or alternatively 200 grams Cherry Tomatoes and 200 grams tomato sauce of your preference. I use the Barilla Olive Sauce)
- 200 grams Jumbo Shells Pasta (I use Barilla again)
- 1 Garlic Clove
- Pinch of Brown Sugar
- 1/2 Teaspoon Dry Oregano
- 2 Tablespoons Black Olives
- 4 Leaves Fresh Parsley
- 100 grams Ricotta Cheese
- How do you prepare it?
- Piece of cake! Just follow the steps described bellow. Have fun while preparing it!
Sincerely yours,
madalina
- Find this post on “talking2alice” blog or simply go on this internet page.
- Cut the aubergines in small square pieces. Season the aubergine pieces with salt, pepper and olive oil. Bake the seasoned aubergine pieces in the preheated oven (at 180 grades Celsius) for 15 minutes.
- Cut the cherry tomatoes in small pieces and heat them in a frying pan with the tomato sauce (if you use only the tomato sauce, then heat the tomato sauce alone in the frying pan). Season the sauce with salt, pepper, pinch of brown sugar, the pressed Garlic and the dry oregano.
- Add the baked aubergines, and 2 tablespoons of black Olives to the tomato sauce in the frying pan.
- Cook the Barilla pasta in salted water for 15 minutes.
- Add the drained cooked pasta to the sauce in the frying pan and mixed them together.
- Serve the pasta into a plate. Add the fresh parsley, diced into small pieces, and the ricotta cheese.
- Enjoy it and leave your thoughts if you like to!
