Genovese Pasta with Aubergine & Sundried Tomato

A delicious pasta with lots of lovely flavours. It's good for vegetarians (there's milk in this recipe, so maybe not for vegans).

Recipe By: KT (https://cookbuzz.com/kitchen/149)
Serves 2 Prep: 10 min Cook: 10 min

Ingredients

Spaghetti 200g
Pine nuts a few
Aubergine (large) 1
Sundried tomatoes 2
Olives 10
Pesto 3 heaped tbsp
White wine 2 tbsp
Olive oil 1.5 tbsp
Salt & pepper a little

Method

1
Dry roast the pine nuts lightly. Rehydrate the sundried tomatoes and pat dry. Roughly chop.
2
Slice the aubergine 5cm thick, season with salt and leave for 10 minutes. Wash under running water and pat dry.
3
Put olive oil in a frying pan on medium heat and fry the aubergine.
4
When the aubergines are soft, add the olives and sundried tomatoes and fry further.
5
Add the white wine and put the lid on to steam fry until the aubergine is very soft. Season with salt & pepper.
6
Boil the pasta, drain and mix with the pesto.
7
Put the sauce ingredients from Step 5 into the pasta. Stir in the sauce and season to taste. Transfer to a serving dish and garnish with the pine nuts.

Tips & Note

The key is to cook the aubergine on high heat to get it really soft.

Genovese Pasta with Aubergine & Sundried Tomato

A delicious pasta with lots of lovely flavours. It's good for vegetarians (there's milk in this recipe, so maybe not for vegans).

Recipe By: KT (https://cookbuzz.com/kitchen/149)

Serves 2

Prep: 10 min

Cook: 10 min

Ingredients

Spaghetti 200g
Pine nuts a few
Aubergine (large) 1
Sundried tomatoes 2
Olives 10
Pesto 3 heaped tbsp
White wine 2 tbsp
Olive oil 1.5 tbsp
Salt & pepper a little

Genovese Pasta with Aubergine & Sundried Tomato

Recipe ID :655 Posted on 02 JUN 2015

Serves 2

Prep 10min
Cook 10min
views 6,756
printed 198

saved 4

A delicious pasta with lots of lovely flavours. It's good for vegetarians (there's milk in this recipe, so maybe not for vegans).

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Ingredients

Print Ingredients Email Ingredients
200g
a few
1
2
10
3 heaped tbsp
2 tbsp
1.5 tbsp
a little

Method

Prep
10min
Cook
10min
1
Dry roast the pine nuts lightly. Rehydrate the sundried tomatoes and pat dry. Roughly chop.
2
Slice the aubergine 5cm thick, season with salt and leave for 10 minutes. Wash under running water and pat dry.
3
Put olive oil in a frying pan on medium heat and fry the aubergine.
4
When the aubergines are soft, add the olives and sundried tomatoes and fry further.
5
Add the white wine and put the lid on to steam fry until the aubergine is very soft. Season with salt & pepper.
6
Boil the pasta, drain and mix with the pesto.
7
Put the sauce ingredients from Step 5 into the pasta. Stir in the sauce and season to taste. Transfer to a serving dish and garnish with the pine nuts.

Tips & Note

The key is to cook the aubergine on high heat to get it really soft.

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A delicious pasta with lots of lovely flavours. It's good for vegetarians (there's milk in this recipe, so maybe not for vegans).
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