Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, aubergine and mixed pepper pasta. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Line a tray with nonstick baking paper. Toss the aubergines, onion, garlic and peppers with the olive oil. Season with salt and freshly ground black pepper.
Aubergine and mixed pepper pasta is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Aubergine and mixed pepper pasta is something which I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have aubergine and mixed pepper pasta using 8 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Aubergine and mixed pepper pasta:
- Prepare key ingredients
- Get 200 grams seashell pasta
- Take 1 head fresh mozzarella
- Prepare 4 small shallots
- Make ready 1 cup ready made aubergine pesto
- Get 2 cup sliced peppers
- Prepare 2 tsp fresh basil
- Make ready 3 tbsp Olive oil
Cook the pasta according to packet instructions and once al dente, drain and retain some cooking water. Wipe a large aubergine and slice it into thin rounds. Place the slices in a single layer in a large roasting tin or on a baking sheet. Add the tomatoes, season well and bring to a steady simmer.
Instructions to make Aubergine and mixed pepper pasta:
- Heavily salt 3 L of water and bring the water to a rolling boil
- While the water is boiling peel and dice shallots and slice the peppers
- Fry shallots in a small amount of olive oil until they got nicely browned
- Add the peppers until they start to sweat and then tip in the pesto
- Start boiling the pasta while you turn down the heat on the shallots, peppers and pesto mix
- 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
- After mixing well, taste and season with sea rock salt and freshly cracked black pepper
- Tear the fresh mozzarella and place on top of pasta before serving
Meanwhile, fry the aubergine in the remaining oil until golden, then stir into the tomato sauce with most of the basil. Bring a large pot of salted water to a boil. Add pasta; cook according to package directions until al dente. Season with salt and pepper, sprinkle with parsley leaves, and serve. To give a stringy touch to your pasta with aubergines, you can add diced mozzarella or smoked sausages.
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