Tomato & aubergine pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 400g pastashapes
- 2 tbsp olive oil
- 1 large auberginecut into cubes
- 2 garlic clovessliced
- pinch sugar
- 8 large ripe tomatoesroughly chopped
- 2 tbsp capersrinsed
- handful flat-leaf parsleyroughly chopped
Nutrition: per serving
- kcal488low
- fat8g
- saturates1g
- carbs84g
- sugars13g
- fibre11g
- protein15g
- salt0.32glow
Method
step 1
Boil the pasta according to pack instructions. Meanwhile, heat the oil in a frying pan and fry the aubergine for 5 mins. Season to taste. Add garlic and sugar, and fry for another 2 mins until the garlic is softened. Tip the tomatoes, capers and parsley into the pan, warm through briefly then fold through the cooked, drained pasta.
