Roasted aubergine, tomato & basil pasta

Roasted aubergine, tomato & basil pasta

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(12 ratings)

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Cooking time

Prep: 5 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 2

Fast and filling, this pasta dish will bring a hint of the Mediterranean to your mealtime

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition

kcalories
610
protein
18g
carbs
108g
fat
15g
saturates
2g
fibre
9g
sugar
15g
salt
0.1g

Ingredients

  • 1 large aubergine, cut into chunks
  • 2 tbsp olive oil
  • 2 fat garlic cloves, unpeeled
  • 300g pack cherry tomatoes
  • 1 tbsp balsamic vinegar
  • 1 tsp caster sugar
  • handful basil leaves, plus extra to serve
  • 250g pasta such as penne or fusilli

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Method

  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.
  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.

Recipe from Good Food magazine, August 2009

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Comments

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itsjenifa's picture
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I love aubergines so was looking for something quick and easy so made this. I made it with bacon but found it pretty bland and dry. I also found that mashing cherry tomatoes with a fork was pretty difficult without hot seeds squirting at me. Would possibly make again but add a few tablespoons of cream cheese to give it a sauce

seanicus's picture
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Made this for myself and my 5 year old last night. Substituted spinach for the basil, added a bit of mozzarella and cooked for a bit longer. In the words of a 5 year old "scrumptiolicious".
This started with having an aubergine to use up and fancying something a bit different, will definitely cook again. Good versatile recipe.

elleme's picture
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With the cooking times I found the aubergine very slightly undercooked and the garlic wasn't very mellow, even though it mashed well. Maybe it's my oven but if I did it again I'd definitely go for extra time. I agree about the pasta quantity - it's a bit excessive. I had 75g.

pelupi's picture
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Did the bacon version and worked well. Would definitely do again.

kingkarina's picture
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I agree 125 is a lot. 250g of pasta feeds 3/even 4 people

missyali's picture

Very easy and convenient. I wouldn't make this for guests but its simplicity was perfect for my own tastes. I added courgettes and peppers also, much less pasta ( 50gs for one person ) and doubled the garlic. Oh and i used a drizzle of honey instead of the sugar.

bluebird002's picture
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Nice and simple. I used 100g pasta per person and that was fine.

wildbluesun's picture
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I made this using 50g pasta for 1; I forgot to add the sugar and balsamic so I just sloshed in some balsamic at the end. It was nice, but not exceptional; I'll probably cook it again if I have an aubergine to use up, but not otherwise.

bluecat88's picture
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Delicious! Definitely trying again, reminds me of a dish I had in Sicily but where they added swordfish to the recipe.

smoothiestar's picture
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This I love!I would cook again and again as we never tire of it and it is so simple and delicious it can be varied.

vfirth's picture
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I did the bacon version and found it a bit dry, I try to always cook with wholemeal pasta and perhaps that didn't help. Very tasty though.

ericaweston's picture
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Delicious and easy quick supper. 125g of pasta per person is enough for two generous helpings for hungry people and a small lunch the next day for one.

gracehbd's picture

125g pasta per serving?

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