How To Make Tomato & Aubergine Pasta
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Serves:
Ingredients
- 8 oz penne pasta
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 aubergine, diced
- 2 cups cherry tomatoes
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for serving
Instructions
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Cook the penne pasta according to package instructions until al dente. Drain and set aside.
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In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until they become translucent and fragrant.
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Add the diced aubergine to the skillet and cook until it becomes tender and slightly browned.
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Stir in the cherry tomatoes, dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Cook for another 5 minutes, until the tomatoes start to soften and release their juices.
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Add the cooked penne pasta to the skillet and toss until well coated in the sauce. Cook for an additional 2-3 minutes to combine the flavors.
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Remove from heat and garnish with fresh basil leaves.
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Serve the tomato & aubergine pasta hot, with grated Parmesan cheese on top.
Nutrition
- Calories : 380kcal
- Total Fat : 9g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 130mg
- Total Carbohydrates : 66g
- Dietary Fiber : 8g
- Sugar : 9g
- Protein : 13g
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