Aubergine Pasta Sauce

Preparation info

  • Serves

    2

    • Difficulty

      Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

The soft fiesh you–re left with after charring and peeling the aubergine makes the perfect base for a silky smooth pasta sauce. Use shaped pasta rather than spaghetti for this – it has more nooks and crannies to hold the sauce.

Ingredients

  • flesh from 1 large or 2 small charred aubergines
  • 2 tsp olive oil

Method

Set your pasta to cook in a large saucepan of boiling salted water. In a separate pan, beat the olive oil into the aubergine flesh over a low heat, turning it until glossy and loose. Let your creativity (or the contents of your store cupboard!) guide you with additions such as:

  • A dash of cream and some finely crushed garlic: warm through and fold into the pasta. Fi