Aubergine and mixed pepper pasta
Aubergine and mixed pepper pasta

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, aubergine and mixed pepper pasta. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Aubergine and mixed pepper pasta is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Aubergine and mixed pepper pasta is something that I’ve loved my whole life.

This aubergine pasta is a brilliant vegetarian pasta recipe from Jamie Oliver. Meanwhile, fry the aubergine in the remaining oil until golden, then stir into the tomato sauce with most of the basil leaves. Cook the pasta according to the packet instructions, drain, then stir through the sauce.

To begin with this recipe, we must prepare a few components. You can cook aubergine and mixed pepper pasta using 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Aubergine and mixed pepper pasta:
  1. Take key ingredients
  2. Prepare 200 grams seashell pasta
  3. Take 1 head fresh mozzarella
  4. Make ready 4 small shallots
  5. Make ready 1 cup ready made aubergine pesto
  6. Get 2 cup sliced peppers
  7. Get 2 tsp fresh basil
  8. Prepare 3 tbsp Olive oil

Cook pasta according to packet instructions. Heat the oil in a pan and add the aubergine. Season with black pepper if desired. Add the chopped peppers and cook at medium heat until tender.

Instructions to make Aubergine and mixed pepper pasta:
  1. Heavily salt 3 L of water and bring the water to a rolling boil
  2. While the water is boiling peel and dice shallots and slice the peppers
  3. Fry shallots in a small amount of olive oil until they got nicely browned
  4. Add the peppers until they start to sweat and then tip in the pesto
  5. Start boiling the pasta while you turn down the heat on the shallots, peppers and pesto mix
  6. 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
  7. After mixing well, taste and season with sea rock salt and freshly cracked black pepper
  8. Tear the fresh mozzarella and place on top of pasta before serving

This easy roasted tomato and red pepper pasta with aubergines & olives is born out of my obsession with Piedmontese Peppers and all the flavours of this very simple and exquisite dish. I wanted to try to capture some of that with this pasta. Dry the aubergine slices using kitchen towels. Drain well, and gently mix with the sauce. Stir in the cheeses, the salami.

So that is going to wrap it up with this exceptional food aubergine and mixed pepper pasta recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!