Aubergine and mixed pepper pasta
Aubergine and mixed pepper pasta

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, aubergine and mixed pepper pasta. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

The Taste You'll Love To Serve With Classico Pasta Recipes. Line a tray with nonstick baking paper. Toss the aubergines, onion, garlic and peppers with the olive oil.

Aubergine and mixed pepper pasta is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Aubergine and mixed pepper pasta is something which I have loved my whole life.

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

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

Put the aubergine, red pepper and onions into a large roasting tray and coat in the olive oil. 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. Wipe a large aubergine and slice it into thin rounds.

Steps 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

Place the slices in a single layer in a large roasting tin or on a baking sheet. When the aubergine is tender, remove the lid and cook until most of the liquid from the tomatoes has boiled off. Season with salt and pepper to taste. While the sauce is simmering, bring a large pot of lightly salted water to the boil. Add pasta cook according to packet's instructions.

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