Recipe for Sundried Tomato and Roasted Aubergine Pasta – a little bit sweet, a little bit spicy and not too heavy.

pasta of your choice, for 2
1 medium aubergine, cut into small cubes
olive oil
pinch of red chilli flakes
1 medium onion, diced
1 heaped tsp crushed garlic
3/4 cup semi-dried tomatoes in oil, drained and chopped
a little plain flour
50ml single cream
a little of the pasta cooking water
salt and black pepper
6 fresh basil leaves, chopped

How to
Pre-heat the oven to 200C. Wash and cut the aubergine into 1.5cm cubes. Spread the cubes on a baking sheet in a single layer, add about 4 Tbsp of olive oil (or enough to coat the aubergine cubes) and place in the pre-heated oven to roast for about 20 minutes.

Prepare the pasta according to the package instructions but do not discard the cooking liquid – you will need it for the sauce!

Dry-fry the chilli flakes in a saucepan over medium heat for a few minutes, then add 2 Tbsp olive oil, the onions and the garlic. Saute until the onions are soft and translucent but not browned.

Once the aubergine is soft but not mushy, add to the saucepan, together with the chopped sun-dried tomatoes. Heat through, then stir in a couple of teaspoons of flour, stirring well so that the flour absorbs all the oil/moisture in the saucepan.

Stir in the cream and mix well. To get the sauce to the desired consistency, add the pasta cooking liquid a couple of spoons at a time, stirring well between each addition. Check for seasoning and add salt and pepper as necessary.

Once the pasta has been drained, return it to the pot, add the sauce and stir it through the pasta. Serve garnished with the chopped fresh basil.

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