Fettuccine with eggplant, pine nuts and basil recipe (Pasta)


Yield: 4 servings

1 tablespoon olive oil
1   brown onion, finely chopped
2   garlic cloves, crushed
1   eggplant, cut into 1cm cubes
2 cans 415g chopped tomatoes
400 g fresh fettuccine pasta
1 tablespoon pine nuts, toasted
½ cups small basil leaves

Posted by Irene on May 9, 2008


Heat oil in a frying pan over medium-high heat. Add onion. Cook for 3 minutes or until golden. Add garlic and eggplant. Cook for 5 minutes or until tender.

Stir in tomatoes. Simmer for 10 minutes or until sauce thickens.

Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain. Return to saucepan.

Add eggplant sauce, nuts and basil. Toss over low heat until well combined. Season with salt and pepper. Serve.

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