Roasted tomato & red pepper pasta with aubergine & olives
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Roasted tomato & red pepper pasta with aubergine & olives
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An easy recipe for roasted tomato & red pepper pasta with aubergine & olives
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Ingredients
- 2 - 2 1/2 cups eggplant cut into smallish pieces
- 2 red pepper deseeded and cut into similar size pieces as the aubergine
- 2 onion peeled, ends removed and cut into quarters or 8ths, small red onions or one large onion
- 1/4 cup olive oil
- salt
- black pepper
- 4 cloves garlic finely chopped
- 1 cup cherry tomato
- kalamata olive a handful of black
- basil handful, leaves torn fresh
- 2 - 3 T anchovy fillet roughly chopped
- 200 short pasta like penne
- Parmesan Cheese to serve
Instructions
- Preheat the oven to 200 C/400C.
- Put the aubergine, red pepper and onions into a large roasting tray and coat in the olive oil. Season with salt and pepper and roast for 20 minutes (shake the pan once or twice during this).
- Add the tomatoes, olives and garlic and cook for a further 10 minutes.
- While the vegetables are roasting, boil a pot of salted water and cook your pasta to al dente. Drain, reserving about 1/4 of a cup of the cooking water. Put the pasta back into the pot with the reserved water.
- When the tray of vegetables is ready, stir them through the pasta. Add the anchovies and torn basil leaves and server with fresh Parmesan cheese.
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