Saini Sa'aB
K00l$@!n!
Ingredients
200g penne pasta
1 small eggplant
1 packet cherry tomatoes
2 ripe tomatoes
3 cloves of garlic
200g fresh mozzarella
50g basil
100ml olive oil
salt and pepper
Method
To prepare, chop the tomatoes roughly and put in a pan or casserole dish with some salt and pepper and two garlic cloves. Wait until the tomatoes release their water and keep cooking until half of the water is reduced.
Blend in a mixer or with the hand blender, strain and keep aside. This will be your homemade tomato coulisCut the cherry tomatoes in half and keep aside on a spare plateDice the eggplant in rough cubes and add a little salt to release water and soften them. Dice the mozzarella and finely chop one clove of garlic
Bring a large pot of salted water to the boil. Add penne pasta and cook for eleven minutes until al dente (cook for slighter longer if you prefer softer pasta)
In a large frying pan heat the oil, add the chopped garlic and the eggplant and sauté
Add the cherry tomatoes and season with salt and pepper. Tear the basil and add to the sauce
Once the cherry tomatoes are soft, add the tomato coulis to the mixture. Allow to simmer for two minutes and then add your Certo penne pasta to the mixture. Season to taste
Toss the mixture in the pan until the pasta becomes glazed. Add in the mozzarella and stir quickly. Remove from the flame and drizzle some olive oil on top
Serve instantly so the mozzarella has begun to melt
200g penne pasta
1 small eggplant
1 packet cherry tomatoes
2 ripe tomatoes
3 cloves of garlic
200g fresh mozzarella
50g basil
100ml olive oil
salt and pepper
Method
To prepare, chop the tomatoes roughly and put in a pan or casserole dish with some salt and pepper and two garlic cloves. Wait until the tomatoes release their water and keep cooking until half of the water is reduced.
Blend in a mixer or with the hand blender, strain and keep aside. This will be your homemade tomato coulisCut the cherry tomatoes in half and keep aside on a spare plateDice the eggplant in rough cubes and add a little salt to release water and soften them. Dice the mozzarella and finely chop one clove of garlic
Bring a large pot of salted water to the boil. Add penne pasta and cook for eleven minutes until al dente (cook for slighter longer if you prefer softer pasta)
In a large frying pan heat the oil, add the chopped garlic and the eggplant and sauté
Add the cherry tomatoes and season with salt and pepper. Tear the basil and add to the sauce
Once the cherry tomatoes are soft, add the tomato coulis to the mixture. Allow to simmer for two minutes and then add your Certo penne pasta to the mixture. Season to taste
Toss the mixture in the pan until the pasta becomes glazed. Add in the mozzarella and stir quickly. Remove from the flame and drizzle some olive oil on top
Serve instantly so the mozzarella has begun to melt
