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Fettuccine with eggplant, pine nuts and basil
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Irresistible vegetarian pasta with crunchy pine nuts.
Ingredients:
  • 1 brown onion, finely chopped
  • 1 eggplant, cut into 1cm cubes
  • 2 x 415g cans chopped tomatoes
  • 400g fettuccine
  • 20.00 ml pine nuts, toasted (see hint)
  • 125.00 ml small basil leaves
Instructions:
  • In a frying pan over medium-high heat, sauté onion until golden for about 3 minutes. Then add garlic and eggplant, cooking until tender for about 5 minutes.
  • Add the tomatoes and let the mixture simmer for 10 minutes, or until the sauce reaches your desired thickness.
  • Boil pasta in a generously salted large saucepan following the package directions until tender. Drain and return to the saucepan.
  • Combine the eggplant sauce, nuts, and basil over low heat until well mixed. Season with salt and pepper before serving.

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