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Roast tomato, eggplant and pesto fettuccine

  • 0:05 Prep
  • 0:35 Cook
  • 4 Servings


  • 200g grape tomatoes, halved
  • 60ml (1/4 cup) extra virgin olive oil
  • 1/2 tsp caster sugar
  • 1 fresh long red chilli, deseeded, finely chopped
  • 1 garlic clove, crushed
  • 1 (about 400g) eggplant, cut into 1cm pieces
  • 300g fettuccine
  • 2 tbs bought basil pesto
  • 1 tbs water
  • Pecorino, shaved, to serve


  • 1
    Preheat oven to 180C/160C fan forced. Place tomato, cut-side up, on a lined tray. Drizzle with 2 tsp of the oil. Sprinkle with the sugar. Season. Roast for 25 minutes or until tender and lightly caramelised.
  • 2
    Meanwhile, heat 2 tbs of the remaining oil in a frying pan over medium heat. Cook chilli and garlic, stirring, for 30 seconds or until aromatic. Add eggplant and cook, stirring, for 8 minutes or until tender. Season well.
  • 3
    Cook pasta in a large saucepan of boiling salted water until al dente. Drain, reserving 60ml (1/4 cup) cooking liquid. Return to saucepan. Add tomato, eggplant mixture and liquid to pan. Toss to combine.
  • 4
    Combine pesto, water and remaining oil in a small bowl. Divide pasta among serving plates. Top with a dollop of pesto mixture and scatter with pecorino.

Source: taste.com.au


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