Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, spicy aubergine and mozzarella pasta. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Ett smaskigt recept på pasta med aubergine, tomat, basilika och mozzarella. När man vill äta gott men inte har så mycket tid. Ett krämigt recept på pasta med aubergine, tomat, basilika och mozzarella. This Aubergine and Mozzarella Pasta is a dish I have been making my family for years.
Spicy aubergine and mozzarella pasta is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Spicy aubergine and mozzarella pasta is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have spicy aubergine and mozzarella pasta using 9 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Spicy aubergine and mozzarella pasta:
- Prepare 3 medium aubergines, diced into 1cm squares
- Make ready 1 medium onion, finely diced
- Prepare 1 large red chilli + 1 birds eye chilli (optional!), sliced
- Take 2-3 large garlic cloves, finely diced
- Make ready 500 ml tomato passata
- Make ready 2 balls of mozzarella, drained and diced
- Make ready Parmesan
- Prepare Rapeseed or olive oil
- Get Fresh basil (or dried alternative)
Meanwhile, fry the aubergine in the oil until browned and softened. Stir the sauce into the aubergines and heat through, then add the cooked pasta. A quick and easy Aubergine, Mozzarella & Tomato Pasta Bake recipe, from our authentic Italian cuisine collection. This wholesome aubergine and mozzarella bake takes inspiration from Italian cuisine.
Steps to make Spicy aubergine and mozzarella pasta:
- In a large frying or saucepan (I use 2 for speed!) drizzle 2-3 tablespoons of oil into each pan and warm on a medium to high heat. Share the aubergines between the 2 pans, and stir so that the aubergines are coated in oil. Season with a little salt and pepper.
- Turn the heat down to medium and fry for 10-15 minutes until the aubergines collapse and are soft rather than spongy. It is worth taking the time to do this and an extra few minutes if needed, as this will give the sauce a creamy, rich texture. This is the principle ingredient so it needs to shine!
- Once the aubergines are done, set aside and add 2 tablespoons of oil to cook the onion (in 1 pan). Turn the heat down to low-medium so that it can cook slowly for 8 minutes until it becomes translucent and soft. Again. Worth taking the time to do this.
- Add the garlic and chilli and stir in for 2 minutes, then return the aubergines back to the pan. Add the passata to the pan and rinse the box/jar out with a 100-150 ml of water and tip in.
- Season the dish with salt and pepper and tear in 5 or 6 basil leaves (or if you ran out like me use 1-2 tsp of dried thyme/oregano instead). Simmer the sauce on a medium heat for 30 minutes stirring occasionally. If it becomes too thick add a little more water.
- This sauce will happily tick along on the stove as long as you check it isn't sticking. It will be lovely for cooking down. Cook your desired amount of pasta per person (around 75g). Whilst the pasta is cooking add the diced mozzarella to the sauce, stir and turn off the heat. Check the seasoning, add a little more herbs or salt and pepper if needed.
- Drain the pasta, leaving a couple of tablespoons of water in the bottom. Add 2-3 spoonfuls of sauce to the pasta pan (per portion of pasta you have cooked) and stir through. Serve with grated Parmesan on top. Enjoy!
- This sauce will store in the freezer well for another day too.
A quick and easy Aubergine, Mozzarella & Tomato Pasta Bake recipe, from our authentic Italian cuisine collection. This wholesome aubergine and mozzarella bake takes inspiration from Italian cuisine. The tasty vegetarian recipe layers up aubergine, cheese This is layered like lasagne but made with aubergine instead of pasta. It is a typical dish made all over Italy, but we like to think it originates in Parma. Joe is joined by top UK blogger Emily Leary aka A Mummy Too to create delicious Sicilian Pasta with Galbani Mozzarella and aubergine.
So that’s going to wrap this up for this exceptional food spicy aubergine and mozzarella pasta recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
