Roasted aubergine, tomato & basil pasta
By Good Food
Fast and filling, this pasta dish will bring a hint of the Mediterranean to your mealtime
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Prep:5 mins
Cook:15 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 610
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fat 15g
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saturates 2g
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carbs 108g
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sugars 15g
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fibre 9g
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protein 18g
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salt 0.1g
Ingredients
- 1 large aubergine, cut into chunks
- 2 tbsp olive oil
- 2 fat garlic cloves, unpeeled
- 300g pack cherry tomatoes
- 1 tbsp balsamic vinegar
- 1 tsp caster sugar
- handful basil leaves, plus extra to serve
- 250g pasta such as penne or fusilli
Tip
Making it meatySnip 4 bacon rashers into pieces and spread in a roasting tin. Add the garlic cloves, rubbed in a little oil, then roast as recipe left. Add the tomatoes, vinegar, sugar and 1 tsp dried thyme, then continue as recipe, swapping the basil for a handful chopped flat-leaf parsley.
Method
Heat oven to 220C/200C fan/gas 7. Toss the aubergine chunks with the oil and whole garlic cloves in a roasting tin with some seasoning. Roast for 10 mins, add the tomatoes, vinegar and sugar, then cook for another 5 mins. Meanwhile, cook the pasta, then drain.
When the veg is tender remove the garlic cloves, snip off their ends and squeeze the roasted garlic onto a board. Mash with a fork, then stir this garlic paste back into the veg with the basil leaves – squashing most of the tomatoes as you go. Tip in the cooked pasta, stir everything together in the roasting tin, divide between 2 bowls, then scatter with a few more basil leaves to serve.
