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Pasta with Tomato, Aubergine & crispy Capers – Recipe

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

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!

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