Total Preparation Time: Less than 15 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Meal Type: Sauces
Ingredients
6 tbsp. Olive oil
1/2 tsp. Dried chili flakes
2 cloves Garlic, finely chopped
1 cup Eggplant (aubergine), cut into thin 2-inch-long strips
2 lbs. Plum tomatoes, peeled and roughly chopped
1/4 cup Tomato paste
1/4 tbsp. Nondairy cream
Salt, to taste
12 oz. Orechette pasta, cooked al dente and drained
1/4 cup Fresh basil leaves
Some nondairy Parmesan cheese, freshly grated
Preparation
• Heat the oil and put in the chili flakes, garlic, and eggplant. Stir well and cook for 3 to 4 minutes. Add the chopped tomatoes and the tomato paste, stir well and cook until you get a desired consistency for the sauce. Add the nondairy cream and salt and stir into the sauce along with the cooked pasta.
• Top with fresh basil and grated nondairy Parmesan cheese and serve hot.
Cook's Notes
I got the inspiration for this deliciously different recipe during a visit to Naples, and have tried to incorporate those flavors here. I have used orechette pasta, but you could also use but pennee or farfalle could also be used.
Nutrition Information