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  • 4servings
  • 20minutes
  • 459calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, B3, B9, C
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 400g pasta shapes

  2. handful flat-leaf parsley , roughly chopped 400g pasta shapes

  3. 2 tbsp olive oil

  4. 1 large aubergine , cut into cubes

  5. 2 garlic cloves , sliced

  6. pinch sugar

  7. 8 large ripe tomatoes , roughly chopped

  8. 2 tbsp capers , rinsed

  9. handful flat-leaf parsley , roughly chopped

Instructions Jump to Ingredients ↑

  1. Boil the pasta according to pack instructions. Meanwhile, heat the oil in a frying pan and fry the aubergine for 5 mins. Season to taste. Add garlic and sugar, and fry for another 2 mins until the garlic is softened. Tip the tomatoes, capers and parsley into the pan, warm through briefly then fold through the cooked, drained pasta.

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