Roasted Aubergine & Tomato Linguine with Mozzarella

Roasted Aubergine & Tomato Linguine with Mozzarella
Roasted Aubergine & Tomato Linguine with Mozzarella

Why does linguine taste so much better than spaghetti? Surely it’s just flat spaghetti right? Anyway, after feeling a bit sniffly last week, I was craving something comforting but healthy, so I came up with this recipe. It was actually a bit rubbish at first and wasn’t going to plan at all, it looked dry and disappointing, so I bullied my rather ill boyfriend to run to the shops and get me an emergency can of tomatoes. He did and whilst he was out I found 2 cans in the cupboard… Oops. Anyway, a splash of wine and can of tinned tomatoes later, I emerged from the kitchen victorious. Don’t worry, I gave Jamie an extra big portion for his trouble but still felt bad, so I made it for him again at the weekend. He really really loves this pasta so I hope you do too, bon appetite!

Roasted Aubergine & Tomato Linguine with Mozzarella
Serves 4 / Takes 1 hour
Make it vegan: Leave out mozzarella & use vegan red wine
Ingredients:
Large aubergine cut into strips
Punnet cherry tomatoes (roughly 18)
Half a can pitted black olives in brine
5 garlic cloves peeled and bashed
Half tsp chilli flakes
1tbs olive oil
Fry light
Bag of fresh basil (30g) roughly chopped
Can of chopped tomatoes
1 Tbs tomato purée
2 Tbs red wine
2 balls Mozzarella
225g linguine
Salt and pepper

Method:
1. Preheat the oven to 200C/180C fan.
2. Cut the aubergine into strips and place in a large baking tray sprayed with fry light. Half half of the cherry tomatoes and simply spear the rest with a knife. Add the cherry tomatoes to the aubergines along with the peeled and bashed garlic cloves. Mix in a tbs of olive oil, sprinkle with the chilli flakes and season well with salt and pepper.
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3. Pop the tray in the oven for 20 minutes before taking out and giving it a shake. Return to the oven for 20 more minutes.
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4. Remove again but this time add the can of tinned tomatoes, the tomato puree and the red wine. Mix it all together and return to the oven for the last 10 minutes.
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5. Whilst the sauce is finishing in the oven put your linguine in boiling salted water for the remaining 10 minutes. Whilst this is cooking roughly chop your olives, the basil and tear the mozzarella into chunks.
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6. Drain the pasta, toss in a bit of olive oil through it, to stop it sticking and add it to the sauce. Mix it well and then add the olives, basil and the mozzarella. Combine and serve with a drizzle of olive oil and good crack of salt and pepper.
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If you’ve had a go at making my linguine or any of my other recipes I’d love to hear about it. @corrieheale corrie.heale@gmail.com

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4 thoughts on “Roasted Aubergine & Tomato Linguine with Mozzarella

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