Tomato and aubergine Italian pasta

Tempting and tantalising, a pasta dish teamed with tomato fondue and aubergine puree.

Serves: 4

Preparation time:  20 minutes

Cooking time:  20 minutes

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You will need

  • For the infused oil:
  • 100ml extra virgin olive oil
  • 20 mint leaves
  • 1 small piece of fresh chili
  • 2 garlic cloves
  • 10 sundried tomatoes
  • For the tomato fondue:
  • 250ml whole milk
  • 250ml double cream
  • 20g potato starch
  • 230g matured Pecorino
  • 2 cups of fresh tomato pulp
  • 400g pasta
  • For the aubergine puree:
  • Mint
  • 100ml extra virgin olive oil
  • Pinch of salt
  • Basil
  • 1 aubergine
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Recipe Information

Step by step guide to making Tomato and aubergine Italian pasta

  1. For the infused oil, put all the ingredients in a small saucepan. Bring to 70° and leave to cool and infuse. Blend slightly, strain and sieve.
  2. For the tomato fondue, mix the double cream, milk and potato starch in a pan and bring to 100°.
  3. Leave for 5 minutes to dissolve the starch then add cheese and blitz quickly until smooth and velvety. Scoop out pulp from fresh tomatoes and gradually add to fondue mixture.
  4. Fry the aubergine in the infused oil. Season with salt, remove herbs and blend well.
  5. Put the pasta in boiling water until cooked through, then mix in the aubergine puree.
  6. Serve with tomato fondue and garnish.

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Nutritional information for Tomato and aubergine Italian pasta

Nutritional information for Tomato and aubergine Italian pasta

Nutrition type per serving
Calories 1001 kcal
Total Fat 58.7g
Saturated Fat 34.2g
Salt 1.2g
Sugar 10.8g

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