Baked Pasta
This is a great family style meal
Makes enough for: 4 people
Ingredients
- 60 mls olive oil
- 2 large aubergines, cut into large chunks
- salt and freshly ground black pepper to season
- 400 mls boiling water
- 400 g tinned diced tomatoes
- 360 g cocktail tomatoes, quartered
- 250 g dried fusilli
- 100 g butter, cubed
- 30 mls tomato paste
- 20 g basil leaves, roughly torn, plus extra for garnish
- 6 cloves garlic, peeled and thinly sliced
- 5 mls dried oregano
- 5 mls fructose
- 1 chilli, cut in half, leaving the stem intact
- 40 g parmesan, finely grated
- 10 g flat leaf parsley, roughly chopped
Method
- Preheat the oven to 180° Celsius
- Place the olive oil into a large, lidded, ovenproof sauté pan, add the aubergines and season generously
- Toss to combine then arrange the aubergines in a single layer and place into the oven for 30 minutes
- Remove from the oven and add the water, tinned tomatoes, cocktail tomatoes, fusilli, butter, tomato paste, basil, garlic, oregano, fructose and the chilli
- Season again and stir to combine
- Place the lid onto the pan then place back into the oven for 30 minutes
- Remove from the oven, remove the lid, give the ingredients a good stir then place back into the oven uncovered for 20 minutes
- Remove from the oven and leave to rest for 5 minutes before checking the seasoning, adding the parmesan, parsley and garnishing with some basil leaves and serving