ROASTED AUBERGINE, TOMATO & BASIL PASTA

Roasted aubergine, tomato & basil pasta image

Fast and filling, this pasta dish will bring a hint of the Mediterranean to your mealtime

Provided by Good Food team

Time 20m

Number Of Ingredients 8

Ingredients

1 large aubergine , cut into chunks
2 tbsp olive oil
2 fat garlic cloves , unpeeled
300g pack cherry tomato
1 tbsp balsamic vinegar
1 tsp caster sugar
handful basil leaves , plus extra to serve
250g pasta such as penne or fusilli

Steps:

Heat oven to 220C/200C fan/gas 7. Toss the aubergine chunks with the oil and whole garlic cloves in a roasting tin with some seasoning. Roast for 10 mins, add the tomatoes, vinegar and sugar, then cook for another 5 mins. Meanwhile, cook the pasta, then drain.
When the veg is tender remove the garlic cloves, snip off their ends and squeeze the roasted garlic onto a board. Mash with a fork, then stir this garlic paste back into the veg with the basil leaves - squashing most of the tomatoes as you go. Tip in the cooked pasta, stir everything together in the roasting tin, divide between 2 bowls, then scatter with a few more basil leaves to serve.

Nutrition Facts : Calories 610 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 108 grams carbohydrates, Sugar 15 grams sugar, Fiber 9 grams fiber, Protein 18 grams protein, Sodium 0.1 milligram of sodium