Aubergine and mixed pepper pasta
Aubergine and mixed pepper pasta

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, aubergine and mixed pepper pasta. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Aubergine and mixed pepper pasta is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Aubergine and mixed pepper pasta is something that I have loved my entire life. They are nice and they look fantastic.

Line a tray with nonstick baking paper. Toss the aubergines, onion, garlic and peppers with the olive oil. Season with salt and freshly ground black pepper.

To get started with this recipe, we have to first prepare a few ingredients. You can have 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. Prepare key ingredients
  2. Get 200 grams seashell pasta
  3. Make ready 1 head fresh mozzarella
  4. Take 4 small shallots
  5. Take 1 cup ready made aubergine pesto
  6. Make ready 2 cup sliced peppers
  7. Take 2 tsp fresh basil
  8. Prepare 3 tbsp Olive oil

Cook the pasta according to packet instructions and once al dente, drain and retain some cooking water. Wipe a large aubergine and slice it into thin rounds. Place the slices in a single layer in a large roasting tin or on a baking sheet. Add the tomatoes, season well and bring to a steady simmer.

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

Meanwhile, fry the aubergine in the remaining oil until golden, then stir into the tomato sauce with most of the basil. Bring a large pot of salted water to a boil. Add pasta; cook according to package directions until al dente. Season with salt and pepper, sprinkle with parsley leaves, and serve. To give a stringy touch to your pasta with aubergines, you can add diced mozzarella or smoked sausages.

So that’s going to wrap it up for this exceptional food aubergine and mixed pepper pasta recipe. Thanks so much for reading. I am sure that 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 loved ones, friends and colleague. Thanks again for reading. Go on get cooking!