Superhealthy, high in fibre
Nutrition and extra info
- Easily doubled
- Healthy
- Vegetarian
- Vegan
Nutrition: per serving
- kcal488
- fat8g
- saturates1g
- carbs84g
- sugars13g
- fibre11g
- protein15g
- salt0.32g
Ingredients
- 400g pasta shapes
Pasta
pah-stahPasta is the Italian name for Italy's version of a basic foodstuff which is made in many…
- 2 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large aubergine, cut into cubes
Aubergine
oh-ber-geenAlthough it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 2 garlic cloves, sliced
- pinch sugar
Sugar
shuh-gaHoney and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 8 large ripe tomatoes, roughly chopped
Tomato
toe-mart-ohA member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 tbsp capers, rinsed
Capers
kay-perCapers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- handful flat-leaf parsley, roughly chopped
Parsley
par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Method
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.
Comments, questions and tips