Pasta with aubergine, spinach and tomato sauce

Pasta with aubergine, spinach and tomato sauce

Ingredients

serves 2
  • •2 tbsp olive oil
  • •1 aubergine, chopped
  • •180g pasta
  • •1 garlic clove
  • •200g passata
  • •80g spinach
  • •¼ tsp sea salt, to taste
  • •Ground black pepper, to taste
  • •A few basil leaves

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. Place the aubergine on a baking tray and brush with 1 tbsp olive oil. Roast the aubergine for 15 minutes, until soft.
  2. 2. Cook the pasta.
  3. 3. Heat 1 tbsp olive oil in a large pan. Chop the garlic in half. Add to the pan and cook on a medium-high heat for a few minutes. Add the passata and continue to cook on a medium heat, stirring frequently. Stir in the salt and ground black pepper. Stir in the spinach until wilted.
  4. 4. Add the pasta and aubergine and toss together until coated. Remove from the heat and stir in the basil. Serve topped with ground black pepper.
Baker Beanie Author

■ every day is treat day ■