Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, aubergine, tomatoes and olives pasta sauce (vegan). It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Aubergine, tomatoes and olives pasta sauce (vegan) is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Aubergine, tomatoes and olives pasta sauce (vegan) is something which I’ve loved my whole life. They’re fine and they look wonderful.

Add the raisins, capers, olives and red wine vinegar, and season. To make this rich and interesting pasta sauce, I first cooked red onions and aubergine in a pan, Jamie style, then I added chopped tomatoes. I flavoured the sauce with a little chilli, some herbs and a good splash of vegan Worcestershire sauce.

To begin with this particular recipe, we have to prepare a few components. You can cook aubergine, tomatoes and olives pasta sauce (vegan) using 8 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Aubergine, tomatoes and olives pasta sauce (vegan):

1. Take 2 aubergines
2. Prepare 2 shallots
3. Make ready 1 vegetable stock cube
4. Make ready 1 handful olives (better if without the pips to avoid accidents)
5. Get 1 tinned tomatoes (I used tinned cherry tomatoes)
6. Make ready Pinch sugar
7. Make ready 500 g pasta
8. Make ready 2-4 leaves basil

An easy vegan pasta puttanesca recipe, and low-fat, too! Pasta puttanesca is a low-fat pasta sauce recipe with capers, kalamata olives and red pepper flakes in a sauce similar to a marinara sauce. If you aren't eating vegan, you could, of course, topped this off with some fresh shaved Parmesan cheese, but I think you'll find this recipe is. Season the sauce with salt, pepper, a pinch of sugar (if using), balsamic vinegar and a pinch of chilli if using.

Steps to make Aubergine, tomatoes and olives pasta sauce (vegan):

1. Start by chopping the aubergines and the shallots ready for cooking making the whole process quicker. Put on water to boil for the pasta with a half handful of rock salt and a big pot
2. Cook the shallots in a pan with some oil on low fire until soft. Add the aubergines and mix well.
3. Add the tinned tomatoes, the vegetable stock crumbled and the olives. Add the pinch of sugar to remove the acid of the tomatoes and the basil leaves.
4. Leave to cook for 10 minutes or so on low heat. Meanwhile cook the pasta and check it about 1-2 minutes whatever time it says on the package to ensure that it’s al dente. Drain the pasta keeping some of the water in case the sauce is too dry and add the sauce to the pasta pot steering well.

Add cherry tomato halves to the pan, allow the cherry tomatoes to soften in the sauce. Add drained pasta to the sauce and a bit of pasta cooking water if needed. Coat the pasta in the tomato sauce. Sauce is ready when eggplant is fully tender. While the sauce is simmering, cook the pasta, once done, combine the pasta with the sauce.

So that is going to wrap this up for this exceptional food aubergine, tomatoes and olives pasta sauce (vegan) recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!