Ingredients
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200g grape tomatoes, halved
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60ml (1/4 cup) extra virgin olive oil
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1/2 tsp caster sugar
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1 fresh long red chilli, deseeded, finely chopped
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1 garlic clove, crushed
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1 (about 400g) eggplant, cut into 1cm pieces
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300g fettuccine
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2 tbs bought basil pesto
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1 tbs water
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Pecorino, shaved, to serve
Method
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1Preheat 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.
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2Meanwhile, 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.
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3Cook 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.
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4Combine 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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