Pasta with aubergine and tomato sauce
Enjoy our recipe for pasta with aubergine and tomato sauce. The dish is easy to make and combines simple ingredients to create a rich taste experience. Smoky grilled aubergine and tangy tomato paste are blended smoothly to coat the penne pasta perfectly. Cook up a batch for an easy lunch or a cosy evening at home.
Ingredients
|
Penne pasta, cooked
|
2 cups |
|---|---|
|
Grilled aubergines (about 250 g)
|
1 cup |
|
Garlic clove, chopped
|
1 |
|
Olive oil
|
2 tbsp |
|
Tomato paste
|
1 tbsp |
|
Fresh basil
|
1 tsp |
|
Salt
|
1 tsp |
|
Black pepper
|
¼ tsp |
|
Arla® LactoFREE Whipping and cooking cream (about 250 g)
|
1 cup |
|
Parmesan cheese
|
½ cup |
|
Ground walnuts
|
1 tsp |
Instructions
FAQ: Questions about pasta with aubergine and tomato sauce
We have answered some common questions to help you perfect this dish. Discover preparation tips, storage advice, and ways to improve your cooking.
Can I prepare the aubergine and tomato sauce beforehand?
What is the best way to store leftover aubergine and tomato sauce?
Should I salt the aubergine before cooking?
Other recipes
Tips: Perfect your pasta with aubergine and tomato sauce
Master the art of pasta with aubergine and tomato sauce with these helpful tips.
Avoid over-blending
When using a stick blender, blend carefully to achieve your desired consistency. Over-blending can produce a sauce that is too smooth, particularly if you prefer a textured finish.
Thin sauce with pasta water
To get the right consistency in your pasta with aubergine and tomato sauce, save a cup of water after cooking the pasta. If the sauce becomes overly thick after adding cream, gradually stir in the saved pasta water until the sauce reaches your desired thickness.
Try our delicious recipe for pasta with aubergine and tomato sauce
Cook up a simple weeknight dinner with our recipe for pasta with aubergine and tomato sauce. This dish combines sweet, smoky, and tangy flavours to create a delectable meal. The vegetables are puréed into a silky-smooth sauce that clings beautifully to the pasta, providing rich and deep flavours from simple ingredients. Topped with Parmesan and ground walnuts, this pasta is ready to delight the whole family in just 30 minutes.
Are you looking for more incredible pasta recipes? Try our fried ravioli in tomato sauce, or double up on delicious seafood-inspired meals like prawn fettuccine or creamy crayfish pasta.
Blended aubergine, tomato, and cream for a smooth sauce
Making a delicious sauce means making a delicious dish. Roasted aubergines get nice and cosy in the oven, caramelising and releasing their natural sugars. These sugars add an earthy sweetness that perfectly balances the tangy tomato paste when blended together. A cup of cooking cream is added to enrich the sauce, giving it a smooth and rich texture. The final result is a beautiful sauce with a stunning, slightly pinkish hue.
Topped with ground walnuts and Parmesan cheese
Garnish the beautiful bowl of pasta with ground walnuts and Parmesan cheese. The walnuts add a very mild crunch and a nutty depth that works wonderfully with the smooth sauce. The contrast of textures makes every bite interesting and satisfying. The Parmesan cheese will melt on top of the warm pasta and give the meal another layer of umami along with a delicious sharp and salty flavour.
Perfect as an easy lunch or family dinner
Our pasta with aubergine and tomato sauce is a fantastic choice for various occasions. This dish is quick and easy to prepare, taking just 30 minutes from start to finish. It is perfect for a weekend lunch or a simple family dinner during a busy weeknight. The recipe features rich, warm flavours that are sure to be a hit with the whole family. Make a large batch and save the leftovers for a convenient work lunch the next day.
Make it your own
Feel free to personalise your dish by swapping out some ingredients to match your preferences. While Parmesan is a fine choice, other cheeses like Pecorino, with its sharper bite, or Manchego, which introduces a nutty flavour, can also enhance the dish in great ways. For an intriguing variation, consider ricotta salata, known for its sharp, salty taste that pairs wonderfully with aubergine and pasta sauce. When it comes to the toppings, consider replacing ground walnuts with toasted breadcrumbs or seeds. Not only do they bring a mild crunch, but their nutty notes pair well with the rich sauce.
