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Aubergine Sun-dried Tomato Pasta

Recipes of My Art
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Servings 2

Ingredients
  

  • 200 g pasta
  • 1 red onion diced
  • 1 clove of garlic crushed
  • 1 aubergine cut roughly into 1cm cubes
  • 4 + tablespoon olive oil
  • 100 g sun dried tomatoes
  • handful of basil
  • salt and pepper

Instructions
 

  • Put a pot of salty water on to boil.
  • In a large pan heat a tablespoon of olive oil up, add the onion and cook until they are turning translucent. Move the onion to the side of the pan and add some more oil. Place the cut aubergine in the pan, sprinkle over some salt and cook them until they have turned lovely and soft, add more oil as needed.
  • Using a stick blender, blend the aubergine mixture together. Check the seasoning and add the sun-dried tomatoes and basil leaves and give it another blend.
  • Cook the pasta as per the instructions but drain 1 - 2 minutes before it is finished. RESERVE some of that pasta water as you will need to use some of it to finish the cooking off of the pasta.
  • Place the pasta back into the pot along with the aubergine mixture and continue the cooking, add a spoonful of the pasta water as needed to stop the pasta from drying out. Add salt, pepper and a little olive oil as needed.
  • Serve and enjoy