- 1 vegetable stock cube
- 3 medium aubergines, about 200g each
- 1 x 400g can chopped tomatoes
- 3 garlic cloves, peeled and halved
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh basil leaves, shredded
- 3 large plum tomatoes, deseeded and quartered
- 500g pappardelle
- 60g freshly grated Parmesan cheese
- salt and freshly ground black pepper
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Feast your eyes on the finest pasta with aubergines, tomatoes and garlic sauce! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.
Step By Step
Measure 2 litres of water into a large saucepan, drop in the stock cube, and bring to the boil. Prepare the aubergine by trimming away the last 1cm from both ends, along with any green bits. Cut the flesh into 3cm cubes.
Cook the cubed aubergine in the boiling stock for 8 minutes. Drain through a colander and set aside to cool. Once the cubes are cooled, slightly squeeze them in the colander so that any excess water drains away.
Heat the oil in a large frying pan and gently start to fry the garlic for 1 minute. Add in the aubergine and continue to cook for 5 minutes, stirring occasionally with a wooden spoon. Tip in the chopped tomatoes, season with salt and pepper and continue to cook over a medium heat for 15 minutes, stirring occasionally. Add the basil and the quartered tomatoes and cook for a further 10 minutes, stirring every couple of minutes.
Meanwhile, cook the pasta in a large saucepan of salted boiling water until al dente. Once cooked, drain the pasta and tip back into the same pan. Pour over the aubergine sauce and gently stir everything together for 15 seconds to ensure all the flavours combine. Serve immediately sprinkled with a little Parmesan.
Once you’re done, simply sit back and enjoy your pasta with aubergines, tomatoes and garlic sauce and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.