Aubergine and mixed pepper pasta
Aubergine and mixed pepper pasta

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, aubergine and mixed pepper pasta. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Aubergine and mixed pepper pasta is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Aubergine and mixed pepper pasta is something that I have loved my entire life. They are nice and they look wonderful.

Toss the aubergines, onion, garlic and peppers with the olive oil. Season with salt and freshly ground black pepper. Sprinkle the top with the cheese breadcrumbs.

To get started with this particular recipe, we must first prepare a few components. You can cook aubergine and mixed pepper pasta using 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Aubergine and mixed pepper pasta:
  1. Take key ingredients
  2. Make ready seashell pasta
  3. Take fresh mozzarella
  4. Make ready shallots
  5. Prepare ready made aubergine pesto
  6. Make ready sliced peppers
  7. Prepare fresh basil
  8. Make ready Olive oil

Cook pasta according to packet instructions. Heat the oil in a pan and add the aubergine. Season with black pepper if desired. Add the chopped peppers and cook at medium heat until tender.

Instructions to make Aubergine and mixed pepper pasta:
  1. Heavily salt 3 L of water and bring the water to a rolling boil
  2. While the water is boiling peel and dice shallots and slice the peppers
  3. Fry shallots in a small amount of olive oil until they got nicely browned
  4. Add the peppers until they start to sweat and then tip in the pesto
  5. Start boiling the pasta while you turn down the heat on the shallots, peppers and pesto mix
  6. When the pasta is al dente drain out the hot water, dunk in ice cold water and then strain out and place the pasta in with the pesto shallots and peppers mix
  7. After mixing well, taste and season with sea rock salt and freshly cracked black pepper
  8. Tear the fresh mozzarella and place on top of pasta before serving

Cooking once again in Jamie's Italian Stratford, Gennaro teaches you to create a fresh and simple pepper and aubergine pasta. You could measure my life in pasta suppers, but increasingly I lean towards those without cheese and cream. This one is a current weekday favourite, says Nigel Slater. This easy roasted tomato and red pepper pasta with aubergines & olives is born out of my obsession with Piedmontese Peppers and all the flavours of this very simple and exquisite dish. I wanted to try to capture some of that with this pasta.

So that’s going to wrap it up with this special food aubergine and mixed pepper pasta recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!