Roasted aubergine, tomato & basil pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 1 large aubergine, cut into chunks
- 2 tbsp olive oil
- 2 fat garlic cloves, unpeeled
- 300g pack cherry tomato
- 1 tbsp balsamic vinegar
- 1 tsp caster sugar
- handful basil leaves, plus extra to serve
- 250g pasta such as penne or fusilli
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.
