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Spicy Eggplant Pasta PREP: 224) cook TIME: MAKES: 10 mins 45 mins 6 Ingredients 2 medium eggplants, cut into 1%" cubes 6 Tbsp extra virgin olive oil, divided salt and pepper to taste 3 garlic cloves, minced 1 jar Farm Boy™ Tomato Basil Sauce 1 tsp Farm Boy™ Organic Crushed Chili Peppers, optional 300 g Farm Boy™ Calamarata Rigata, Spaghetti, or your favourite shape Grated Pecorino Romano or Parmigiano Reggiano cheese for garnish Handful fresh basil leaves for garnish r GOTT ae Ss 5 2 ——- PASTA SAUCE mn easy) a Ca a ra] ste 8a Directions 1 Preheat oven to 450°F and line a sheet pan with parchment paper. 2 Ina large bowl, toss eggplant cubes with 2 Tbsp extra virgin olive oil, salt, and pepper. 3 Place on sheet pan and bake for about 20 minutes, stirring halfway through, until eggplant is tender and golden brown. Remove from oven and reserve. 4 While eggplant is roasting, prepare the sauce: In a large frying pan, heat the 4 remaining tablespoons extra virgin olive oil over medium heat. Add garlic and cook for 1-2 minutes, only until fragrant. 5 Add Tomato Basil Sauce, Organic Crushed Chili Peppers, and a bit of salt and pepper. Simmer, uncovered, for about 20 minutes, stirring every so often. 6 To cook pasta, in a saucepan bring 2 litres water to a boil. Add a tablespoon of salt and drop pasta into the boiling water. Cook as per the label instructions until pasta is al dente. Reserve % cup pasta water and drain, but do not rinse. 7 Add cooked pasta to sauce, along with roasted eggplant and a handful of torn basil leaves. Toss gently but thoroughly and add a bit of the pasta water to loosen up the sauce. 8 Adjust seasoning and serve, garnished with cheese and more basil leaves.
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