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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.
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Ingredients requirements - Aubergine and mixed pepper pasta:
- Require - key ingredients
- Prepare 200 grams - seashell pasta
- Prepare 1 head of fresh mozzarella
- Take 4 small shallots
- Get 1 cup of ready made aubergine pesto
- Give 2 cup - sliced peppers
- Provide 2 tsp - fresh basil
- Prepare 3 tbsp Olive oil
Mix with drained pasta and garnish with fresh parsley and grated parmesan. Cook pasta according to packet instructions. Heat the oil in a pan and add the aubergine. Season with black pepper if desired.
Aubergine and mixed pepper pasta start cooking:
- 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
Add the chopped peppers and cook at medium heat until tender. 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. 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. I wanted to try to capture some of that with this pasta.
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