| | Fettuccine with eggplant, pine nuts and basil
Fettuccine with eggplant, pine nuts and basil
Fettuccine with eggplant, pine nuts and basil 4.3-5 9
  • Calories: 1756 kj
  • Fat: 10g
  • Carbohydrates: 64.6g

How to Make:

  1. 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.
  2. Stir in tomatoes. Simmer for 10 minutes or until sauce thickens.
  3. Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain. Return to saucepan.
  4. Add eggplant sauce, nuts and basil. Toss over low heat until well combined. Season with salt and pepper. Serve.
Time for preparing:
30 min.
Servings:
4

Ingredients:

  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 eggplant, cut into 1cm cubes
  • 2 x 415g cans chopped tomatoes
  • 400g fettuccine
  • 1 tablespoon pine nuts, toasted (see hint)
  • 1/2 cup small basil leaves
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