Roast tomato, egg­plant and pesto fet­tuc­cine

Malta Independent - - CROSSWORD & FUN -

Prep Time 05 Min

Cook Time 35 Min

Ready in 40 Min

Serves 4

In­gre­di­ents

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

Method

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.

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