A classic Sicilian pasta sauce made with roasted eggplant. We used Pasta Vera Gluten Free Tagliatelle for this recipe but any fresh pasta is delicious too.
Ingredients
5oog Gluten Free Tagliatelle
1 medium eggplant
2 cloves garlic (sliced thinly)
1/2 jar of Passata
Splash of red wine (optional)
1 tsp oregano
Pinch of chilli flakes
2 Tbsp Olive oil
Salt and Pepper
Parmesan basil to serve
Method
Cut eggplant into small cubes and roast in a hot oven with a little of the oil until golden and caramelised. Set aside.
Make the sauce by sautéing the garlic and adding passata ,oregano, wine, and chilli.
Simmer 15 minutes or so and check flavour and season.
Cook pasta according to instructions. Drain and add to sauce – fold in eggplant cubes.
*Handy Hint. When cooking GF pasta it helps to add a slash of olive oil to the water and stir more than usual and then rinse as soon as cooked.
