Orecchiette with Roasted Eggplant Tomato Sauce

Informations supplémentaires

35 min. | 618 kcal | easy | Spicy, Vegetarian, Even better the next day | Printable version

1. Setup Preheat the oven to 450°F. Cut the eggplant into cubes. Chop the parsley and the shallot. Dice the tomato.

2. Cook the eggplants Spread the aubergines on a baking sheet, add a drizzle of olive oil, salt and pepper. Cook in the oven for 18-20 minutes.

3. Cook the pasta Bring a pot of salted water to a boil. Add the orecchiette and cook for 8-10 minutes. Before draining, save about 1 ^2P | 1.5 ^3P cup of the pasta cooking water. Drain and set aside.

4. Make the sauce In a pan over medium-high heat, add a drizzle of olive oil. Add the shallot and cook for 2-3 minutes. Add 0.5 ^2P | 1 ^3P can of tomato paste and the chili flakes to taste and mix well. Add the tomatoes. Season with salt, pepper and cook for another 2-3 minutes. Add the cooked eggplant and around 1 ^2P | 1.5 ^3P cup of the pasta cooking water. Mix well and cook another 1-2 minutes.

5. Assemble Add the orechiettes and the crumbled goat cheese to the pan. Mix well.

6. Plate your dish Serve the orecchiette. Garnish with the parsley and the almonds. Bon appétit!

180gOrecchiette

1unitEggplant(s)

156mlTomato Paste

1unitTomato(es)

0.5unitFresh Italian Parsley

20gSlivered Almonds

1unitShallot

113gGoat Cheese

2gChili Flakes

What you need

618 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 94g

31%

fat 16g

25%

cholesterol 23mg

fiber 13g

52%

protein 27g

saturated 8g

40%

sodium 265mg

11%

sugar 18g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg