Vegetarian, freezer-friendly
Tomato, eggplant and olive pasta
PREP + COOK TIME 6 HOURS 30 MINUTES SERVES 6
3 cloves garlic, chopped finely
2 medium onions (300g), chopped finely
1 fresh long red chilli, chopped finely
500g ripe tomatoes, chopped coarsely
1 large eggplant (500g), chopped coarsely
½ cup fresh basil leaves
400g can chopped tomatoes
2 tablespoons tomato paste
½ cup (75g) pitted black olives
500g wholemeal linguine
2 tablespoons pine nuts, toasted crumbled soft goat’s cheese and extra fresh basil leaves, to serve
Diese Geschichte stammt aus der Issue 83-Ausgabe von The Australian Women's Weekly Food.
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Diese Geschichte stammt aus der Issue 83-Ausgabe von The Australian Women's Weekly Food.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
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