With no plans for dinner tonight, we attempted pasta with aubergines. But the shop didn’t have any so we ended up having dinner without Norma. The end result was yummy and more crucially eaten by the boy. Had aubergine been included I predict a big pile would have been relegated to the side of his plate.
For six portions you need
- 1 bottle passata
- 4 cloves garlic, chopped
- 2 tbsp olive oil
- Salt and pepper
- 1 tsp veg stock powder
- 1 tsp sugar
- 1 tbsp red wine vinegar
- Large handful fresh oregano, finely chopped
- Large bunch basil, stalks and leaves chopped separately
- Cooked pasta of your choice to serve
Gently fry off the garlic in the oil with the oregano and basil stalks.
Add the passata along with the seasonings, sugar and vinegar. Bring to the boil and reduce to a simmer for 5-10 mins until slightly thickened. Just before serving stir through the chopped basil leaves.
Serve mixed into the cooked pasta.