Aubergine & Tuna Linguine

This pasta recipe uses a whole aubergine!

Recipe By: tomato girl (https://cookbuzz.com/kitchen/54)
Serves 1 Cook: 15 min

Ingredients

Aubergine (medium) 1
Tinned tuna (small, in sunflower oil) 1
Olive oil as required
Garlic 1 clove
Dried chilli 1
Cherry tomatoes 10
Basil leaves 3-4
Parmigiano reggiano as required
Linguine 100-120g

Method

1
Cut the aubergine into 8 lengthways then into 1cm pieces. Put 3 tbsp olive oil in a large frying pan and fry the aubergine on high heat.
2
Don't add more oil even though the aubergine absorbs all of it and looks dry - it will eventually release the oil back in the pan. You don't want greasy aubergines. Fry for 8 minutes then transfer to a plate.
3
Start cooking the pasta. The pasta water is important for seasoning, so use 10-15g good salt for 1 liter of water.
4
In a different frying pan, put 2 tbsp olive oil and add the sliced garlic, dried chilli and chopped tomatoes on medium heat.
5
Add the drained tuna and return the fried aubergines from Step 2. Add the ripped basil leaves.
6
Add 2 or 3 ladles of pasta water and mix with the oil in the pan well. Cook to reduce the sauce.
7
When the pasta is cooked, add to the pan and mix with Step 6 for 1 minute before transferring to a serving dish. Sprinkle with plenty of parmigiano reggiano before serving.

Tips & Note

Aubergine & Tuna Linguine

This pasta recipe uses a whole aubergine!

Recipe By: tomato girl (https://cookbuzz.com/kitchen/54)

Serves 1

Cook: 15 min

Ingredients

Aubergine (medium) 1
Tinned tuna (small, in sunflower oil) 1
Olive oil as required
Garlic 1 clove
Dried chilli 1
Cherry tomatoes 10
Basil leaves 3-4
Parmigiano reggiano as required
Linguine 100-120g

Aubergine & Tuna Linguine

Recipe ID :2275 Posted on 29 DEC 2016

Serves 1

Cook 15min
views 1,735
printed 2

saved 1

This pasta recipe uses a whole aubergine!

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Ingredients

Print Ingredients Email Ingredients
1
1
as required
1 clove
1
10
3-4
as required
100-120g

Method

Cook
15min
1
Cut the aubergine into 8 lengthways then into 1cm pieces. Put 3 tbsp olive oil in a large frying pan and fry the aubergine on high heat.
2
Don't add more oil even though the aubergine absorbs all of it and looks dry - it will eventually release the oil back in the pan. You don't want greasy aubergines. Fry for 8 minutes then transfer to a plate.
3
Start cooking the pasta. The pasta water is important for seasoning, so use 10-15g good salt for 1 liter of water.
4
In a different frying pan, put 2 tbsp olive oil and add the sliced garlic, dried chilli and chopped tomatoes on medium heat.
5
Add the drained tuna and return the fried aubergines from Step 2. Add the ripped basil leaves.
6
Add 2 or 3 ladles of pasta water and mix with the oil in the pan well. Cook to reduce the sauce.
7
When the pasta is cooked, add to the pan and mix with Step 6 for 1 minute before transferring to a serving dish. Sprinkle with plenty of parmigiano reggiano before serving.
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