Roasted aubergine, tomato & basil pasta
Serves 2
Easy
Prep:
Cook:
Fast and filling, this pasta dish will bring a hint of the Mediterranean to your mealtime
Skip to ingredients
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- 1 large auberginecut into chunks
- 2 tbsp olive oil
- 2 fat garlic clovesunpeeled
- 300g pack cherry tomato
- 1 tbsp balsamic vinegar
- 1 tsp caster sugar
- handful basil leavesplus extra to serve
- 250g pastasuch as penne or fusilli
Nutrition: per serving
- kcal610
- fat15g
- saturates2g
- carbs108g
- sugars15g
- fibre9g
- protein18g
- salt0.1glow
Method
step 1
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.
step 2
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.
