tomato and aubergine pappardelle
How to make tomato and aubergine pappardelle recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
4 tablespoons extra virgin olive oil
1 large aubergine, cut into 1.5 cm (¾ in) dice
1 small onion, finely diced
2 garlic cloves, crushed
1 × 350 g (11½ oz) jar tomato and basil pasta sauce
375 g (12 oz) dried pappardelle or tagliatelle
250 g (8 oz) buffalo mozzarella cheese, drained and diced
black pepper
To garnish (optional)
4 tablespoons grated Parmesan cheese
basil leaves, roughly torn
Method:
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 in boiling water according to the pack instructions. Remove from the heat, drain, and return to the pan.
Stir the mozzarella into the sauce until it begins to melt slightly, then add to the pasta. Toss to mix well and season with black pepper. Sprinkle over the grated Parmesan and garnish with basil leaves, if liked.
For tomato, aubergine & mozzarella pizzas, place 2 ready-made pizza bases on 2 baking sheets and spread over the tomato and aubergine sauce from the Tomato & aubergine pappardelle .
Scatter over 250 g (8 oz) diced mozzarella cheese and cook in a preheated oven 220°C (425°F), Gas Mark 7, for 8–10 minutes. Serve immediately. Total cooking time 10 minutes.
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| tomato and aubergine pappardelle |
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