Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, aubergine and mixed pepper pasta. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Aubergine and mixed pepper pasta is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. Aubergine and mixed pepper pasta is something which I’ve loved my entire life. They are nice and they look fantastic.
Toss the aubergines, onion, garlic and peppers with the olive oil. Season with salt and freshly ground black pepper. Sprinkle the top with the cheese breadcrumbs.
To get started with this recipe, we must prepare a few components. You can cook aubergine and mixed pepper pasta using 8 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Aubergine and mixed pepper pasta:
- Make ready key ingredients
- Prepare 200 grams seashell pasta
- Make ready 1 head fresh mozzarella
- Prepare 4 small shallots
- Prepare 1 cup ready made aubergine pesto
- Prepare 2 cup sliced peppers
- Get 2 tsp fresh basil
- Prepare 3 tbsp Olive oil
Heat the oil in a pan and add the aubergine. Season with black pepper if desired. Add the chopped peppers and cook at medium heat until tender. This easy roasted tomato and red pepper pasta with aubergines & olives is born out of my obsession with Piedmontese Peppers and all the flavours of this very simple and exquisite dish.
Steps to make Aubergine and mixed pepper pasta:
- Heavily salt 3 L of water and bring the water to a rolling boil
- While the water is boiling peel and dice shallots and slice the peppers
- Fry shallots in a small amount of olive oil until they got nicely browned
- Add the peppers until they start to sweat and then tip in the pesto
- Start boiling the pasta while you turn down the heat on the shallots, peppers and pesto mix
- 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
- After mixing well, taste and season with sea rock salt and freshly cracked black pepper
- Tear the fresh mozzarella and place on top of pasta before serving
I wanted to try to capture some of that with this pasta. Top tip for making Aubergine, courgette and pepper lasagne. Make ahead and reheat - the flavours taste even better after they've got to know each other a bit! You could measure my life in pasta suppers, but increasingly I lean towards those without cheese and cream. This one is a current weekday favourite, says Nigel Slater.
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