Eggplant pesto pasta quickie

  • Because in the refrigerator there are leftovers of a tomato and a Japanese eggplant. Finally decided to use it as dinner.
  • Ingredients
  • Spaghetti pasta uk.10
  • 1 tbsp bottled tomato pesto
  • 1 tbsp tomato sauce
  • 1 eggplant
  • 1 tomato uk. Currently
  • A handful of basil leaves (if an emergency can use basil)
  • Salt
  • Black pepper
  • Sugar
  • Grated Parmesan (optional)
  • 1 clove of garlic
  • 1 pack of butter lurpak 15 gr
  • Step
  • 1. Dice the washed tomatoes and eggplant, finely chop the garlic. Bring water to a boil in a saucepan, add salt and add pasta when it boils. Wait until cooked, drain.
  • 2. Once the pasta is cooked, heat the pan over medium heat. Pour in the butter and add the eggplant and tomatoes. Sauté until slightly wilted then add the garlic.
  • 3. Stir constantly until fragrant, add about 100 ml of water and boil until the tomatoes are wilted and the eggplant is cooked. Add black pepper, tomato pesto, tomato sauce, sugar. Adjust the taste, if the eggplant and tomatoes are not tender, you can add more water.
  • 4. When almost cooked, add a handful of basil and drained spaghetti.
  • 5. Mix well, correct the taste again, if it's not salty enough, you can add salt. But because the instant pesto is already quite salty, it feels like adding salt is not needed. Serve on a serving plate, sprinkle with parmesan cheese.
  • #lemon pea pasta #jamie oliver pea pasta #mushroom pea pasta #asparagus pea pasta #snap pea pasta #mint pea pasta
  • Recipe Appendix
  • Green Pesto Pasta
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