Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, aubergine, tomatoes and olives pasta sauce (vegan). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Aubergine, tomatoes and olives pasta sauce (vegan) is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Aubergine, tomatoes and olives pasta sauce (vegan) is something that I’ve loved my whole life.
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To get started with this particular recipe, we have to prepare a few components. You can have aubergine, tomatoes and olives pasta sauce (vegan) using 8 ingredients and 4 steps. Here is how you cook that.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)The ingredients needed to make Aubergine, tomatoes and olives pasta sauce (vegan):
- Prepare 2 aubergines
- Make ready 2 shallots
- Prepare 1 vegetable stock cube
- Prepare 1 handful olives (better if without the pips to avoid accidents)
- Prepare 1 tinned tomatoes (I used tinned cherry tomatoes)
- Make ready Pinch sugar
- Make ready 500 g pasta
- Get 2-4 leaves basil
Cook the shallots in a pan with some oil on low fire until. How to make smoky tomato and aubergine pasta sauce with black olives This is a really easy aubergine pasta dish to make. It's really just a case of roasting the vegetables, then stirring through smoked paprika and tomatoes. I blend this sauce for my kids but it's just as delicious when left unblended.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)Steps to make Aubergine, tomatoes and olives pasta sauce (vegan):
- 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.
It's really just a case of roasting the vegetables, then stirring through smoked paprika and tomatoes. I blend this sauce for my kids but it's just as delicious when left unblended. 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.
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