How to Make Yummy Aubergine and mixed pepper pasta

Aubergine and mixed pepper pasta. Toss the aubergines, onion, garlic and peppers with the olive oil. Season with salt and freshly ground black pepper. Cook the pasta according to the packet instructions.

Meanwhile, fry the aubergine in the remaining oil until golden, then stir into the tomato sauce with most of the basil leaves. Cook the pasta according to the packet instructions, drain, then stir through the sauce. Mix with drained pasta and garnish with fresh parsley and grated parmesan. You can have Aubergine and mixed pepper pasta using 8 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Aubergine and mixed pepper pasta

1. It's of key ingredients.
2. It's 200 grams of seashell pasta.
3. Prepare 1 head of fresh mozzarella.
4. You need 4 small of shallots.
5. Prepare 1 cup of ready made aubergine pesto.
6. You need 2 cup of sliced peppers.
7. You need 2 tsp of fresh basil.
8. It's 3 tbsp of Olive oil.

Transfer the aubergines and tomatoes to the empty saucepan with a draining spoon, leaving the oil behind. When you have drained the pasta, tip it into the roasting tin to soak up the juices. I sometimes crush the tomatoes a little with a fork as they roast, so they ooze their sweet, sharp juice. Cooking once again in Jamie's Italian Stratford, Gennaro teaches you to create a fresh and simple pepper and aubergine pasta.

Aubergine and mixed pepper pasta step by step

1. Heavily salt 3 L of water and bring the water to a rolling boil.
2. While the water is boiling peel and dice shallots and slice the peppers.
3. Fry shallots in a small amount of olive oil until they got nicely browned.
4. Add the peppers until they start to sweat and then tip in the pesto.
5. Start boiling the pasta while you turn down the heat on the shallots, peppers and pesto mix.
6. When the pasta is al dente drain out the hot water, dunk in ice cold water and then strain out and place the pasta in with the pesto shallots and peppers mix.
7. After mixing well, taste and season with sea rock salt and freshly cracked black pepper.
8. Tear the fresh mozzarella and place on top of pasta before serving.

Mix the oil, tomatoes, bell peppers, onions, and sultanas with the couscous, season with salt and pepper and place into the cavities of the aubergines. This easy roasted tomato and red pepper pasta with aubergines & olives is born out of my obsession with Piedmontese Peppers and all the flavours of this very simple and exquisite dish. I wanted to try to capture some of that with this pasta. I love roasted aubergine too so added that in, along with a good. A delicious homemade tomato pasta sauce, perfectly cooked aubergines and salty, stretchy, gooey strings of Mozzarella make this simple This Aubergine and Mozzarella Pasta is a dish I have been making my family for years.