recipes
Pasta with Tomato, Aubergine & crispy Capers – Recipe
Oct
Celebrating World Pasta-day we have put together this delicious, quick and simple dish. Highlighting some classic and timeless flavours of the Mediterranean: Tomato, aubergine, basil and capers.
INGREDIENTS
- 500g Loliva Sagne ‘Ncannulate Durum Wheat Pasta
- 1 aubergine (small cubes)
- Can of good quality chopped cherry tomatoes
- Fresh plum tomatoes
- 1 tbsp sun-dried tomato paste
- 2 large garlic cloves (minced)
- 1 tbsp rinsed capers
- Fresh basil
- Dried chilli
- Dried oregano
- Sea salt + pepper
- 1/2 tsp sugar
- Extra virgin olive oil
PREPARATION
Preheat oven to 140°C, drizzle olive oil and salt over plum tomatoes and place in the oven to slow roast.
Heat a good amount of olive oil over medium heat, add minced garlic, chilli, salt, pepper and sun-dried tomato paste. Fry for a couple of minutes and then add the can of tomatoes. Add a splash of red wine (optional) or balsamic, a touch of sugar and about 1tsp dried oregano. Turn heat down and leave to simmer.
Cube the aubergine, salt and pat dry with kitchen towel.
Add a little oil to a pan over high heat and fry aubergine until golden and crispy.
Bring to boil about 1.5l water with a generous amount of salt (small palm-size) and cook pasta for 12-14 mins or until al dente.
Save a cup of pasta water for later (helps to emulsify sauce).
While the pasta cooks, add capers to a pan over medium heat and fry until crispy.
Drain pasta and return to pot. Add tomato sauce and 1/2 cup of the pasta water and stir until combined. Gently stir in aubergine, capers and oven-roasted tomatoes and finish off with fresh basil.
Serve and enjoy with our Greek dry red wine!
