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Fusili with Eggplant and Tomatoes

It’s Wednesday and time to cook for my cell group again. I was searching for a pasta recipe which is a tomato based but not bolognaise. I couldn’t really explain what I wanted to cook. I read through some recipes and finally came up with something which I think has the taste I wanted.

Ingredients (estimation)

Serves 4-5

500g fusili
1 large purple eggplant (long without seed), cut into 1/2 inch cubes
400g cherry tomatoes, cut into half
1 x 400g tin chopped tomatoes
2-3 cloves of garlic, chopped
100-200g of fresh mushrooms, sliced
a handful of fresh basil, chopped
2-3 teaspoons of dried mixed herbs
1-2 teaspoons of chili flakes
sea salt and coarsely grounded black pepper to taste
1 teaspoon of sugar
100ml water
2-3 lugs of olive oil
grated Parmesan cheese

Method
1. Boil a large pot of water. Add a little salt and olive oil. Once the water is boiling, cook the pasta according to packet instructions.
2. Heat the olive oil in a large saucepan over a medium heat until hot. Add the garlic and stir till light brown.
3. Add the eggplant and stir fry for 5mins on medium heat.
4. Add the mushrooms, chili flakes and basil. Stir fry for 3-5mins.
5. Add the chopped tomatoes, cherry tomatoes and water. Add the sugar, sea salt and pepper.
6. Let it boil then lower the heat and simmer for 5mins.
7. Serve hot with the cooked fusili and some grated Parmesan cheese.

* If you prefer a thicker sauce, you can add some tomato paste.

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Posted by on March 16, 2011 in Uncategorized

 

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Ravioli with Tomato Sauce

I bought some mushroom & cheese ravioli from the supermarket and was looking for a sauce recipe to go with it. Was looking through my ‘Cook with Jamie’ book and found a simple sauce from the recipe ‘Pappardelle with a ragu of tiny meatballs sauce’. It’s a tomato based sauce and I think it goes well with any pasta. I made slight changes. This is a recipe which you can cook in advance and keep in the freezer for later use.

Ingredients

2-3 cloves of garlic, peeled and chopped
a bunch of fresh basil, chopped
1 fresh red chilli, pierced with the tip of a knife
1 x 500g tin chopped tomatoes
a little swig of red wine vinegar
1/2 tsp sugar
sea salt and freshly ground black pepper to taste

Method

1. Get a pan on the heat and add a glug of olive oil to it.
2. Gently fry the garlic, basil stalks and the whole chili. About 1-2mins.
3. Add the tomatoes and red wine vinegar. Then, add sugar.
4. Season with salt and pepper then gently simmer for 10mins.

 
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Posted by on March 5, 2011 in Uncategorized

 

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