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 7,203
printed 202

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

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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).
Spaghetti, Pine nuts, Aubergine (large), Sundried tomatoes, Olives, Pesto, White wine, Olive oil, Salt & pepper
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