Roast tomato, eggplant and pesto fettuccine
Prep Time 05 Min
Cook Time 35 Min
Ready in 40 Min
200g grape tomatoes, halved 60ml extra virgin olive oil 1/2 tsp caster sugar 1 fresh long red chilli, deseeded, finely chopped 1 garlic clove, crushed 1 (about 400g) eggplant, cut into 1cm pieces 300g Barilla Fettuccine Rigate pasta 2 tbs bought basil pesto 1 tbs water Pecorino, shaved, to serve
1. Preheat oven to 180C/160C fan forced. Place tomato, cut-side up, on a lined tray. Drizzle with 2 tsp of the oil. Sprinkle with the sugar. Season. Roast for 25 minutes or until tender and lightly caramelised. 2. Meanwhile, heat 2 tbs of the remaining oil in a frying pan over medium heat. Cook chilli and garlic, stirring, for 30 seconds or until aromatic. Add eggplant and cook, stirring, for 8 minutes or until tender. Season well. 3. Cook pasta in a large saucepan of boiling salted water until al dente. Drain, reserving 60ml (1/4 cup) cooking liquid. Return to saucepan. Add tomato, eggplant mixture and liquid to pan. Toss to combine. 4. Combine pesto, water and remaining oil in a small bowl. Divide pasta among serving plates. Top with a dollop of pesto mixture and scatter with pecorino.