Aubergine, tomatoes and olives pasta sauce (vegan). Add chopped tomatoes, then add some water to one of the empty tins and add to the aubergines, along with tomato puree. Next add dried parsley, vegan Worcestershire sauce (optional) and season with salt and pepper. Stir it in as much as you can.
Then, add the chopped fresh basil and perhaps a dash more olive oil and the sugar.
Smoky aubergines - better known in Italy as "melanzane" - are blended with sun-dried tomatoes, basil and garlic, before being enveloped in fresh vegan pasta.
Sauce is ready when eggplant is fully tender.
Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, aubergine, tomatoes and olives pasta sauce (vegan). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Add chopped tomatoes, then add some water to one of the empty tins and add to the aubergines, along with tomato puree. Next add dried parsley, vegan Worcestershire sauce (optional) and season with salt and pepper. Stir it in as much as you can.
Aubergine, tomatoes and olives pasta sauce (vegan) is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It's easy, it's quick, it tastes yummy. They are fine and they look wonderful. Aubergine, tomatoes and olives pasta sauce (vegan) is something that I've loved my entire life.
To begin with this recipe, we must first prepare a few components. You can cook aubergine, tomatoes and olives pasta sauce (vegan) using 8 ingredients and 4 steps. Here is how you can achieve it.
Ingredients - Aubergine, tomatoes and olives pasta sauce (vegan):
- Prepare 2 of aubergines.
- Prepare 2 shallots.
- Provide 1 of vegetable stock cube.
- Give 1 handful - olives (better if without the pips to avoid accidents).
- Need 1 for tinned tomatoes (I used tinned cherry tomatoes).
- Give Pinch - sugar.
- Require 500 g pasta.
- You need 2-4 leaves of basil.
Cook pasta according to package directions. Add the tomatoes, season well and bring to a steady simmer. Meanwhile, fry the aubergine in the remaining oil until golden, then stir into the tomato sauce with most of the basil leaves. Add the raisins, capers, olives and red wine vinegar, and season.
Aubergine, tomatoes and olives pasta sauce (vegan) how to cook:
- Start by chopping the aubergines and the shallots ready for cooking making the whole process quicker. Put on water to boil for the pasta with a half handful of rock salt and a big pot.
- Cook the shallots in a pan with some oil on low fire until soft. Add the aubergines and mix well..
- Add the tinned tomatoes, the vegetable stock crumbled and the olives. Add the pinch of sugar to remove the acid of the tomatoes and the basil leaves..
- Leave to cook for 10 minutes or so on low heat. Meanwhile cook the pasta and check it about 1-2 minutes whatever time it says on the package to ensure that it’s al dente. Drain the pasta keeping some of the water in case the sauce is too dry and add the sauce to the pasta pot steering well..
Toss with fresh plum tomatoes, green olives and capers and you have a simple light summer sauce. We like it over angel hair pasta, but any type of pasta will work. Serve with freshly grated Parmesan cheese and a mixed green salad. Diced eggplant turns tender and tasty sautéed with garlic and olive oil. Toss the sauce with the drained pasta and finish with grated cheese and more basil if you like.
So that's going to wrap this up with this special food aubergine, tomatoes and olives pasta sauce (vegan) recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
