Pasta is a super easy weeknight dish. There are so many great gluten free pastas out there now that you don’t have to go without. I like the supermarkets own brands for standard shapes, and I like doves farm organic brown rice spagetti for a bit more sophistication and health benefits.
What ever pasta you use you can sometimes fall into the trap of mixing it with a jar of sauce and not a lot else. Not a lot else is what you want on a weeknight. You don’t really want to be spending hours preparing meat(less) balls. That’s the whole point of a quick pasta dish!
Ok so this one isn’t quite as quick but it uses a premade sauce to hurry things along and to keep washing up to a minimum. Plus it is delicious! If you want to add protein then sprinkle over some toasted pinenuta, or when you have a little more time (or some on stand by in the freezer) add some bean balls. That’s the beauty of this type of dish; it’s not chemistry so you can pretty much wing it!
Recipe (to serve two)
Pasta of your choice
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp dried oregano
1 tsp dried basil
Salt and pepper
1/2 jar tomato and basil pasta sauce
Fresh basil leaves
Heat the oil until it sizzles when you drop a cube of aubergine in. I chopped my aubergine into about 1cm cubes and thew them all into the hot all with the dried herbs and a little salt and pepper.
Saute the aubergine until they are softened and golden (while boiling your pasta, assuming you are using dried)
Add the balsamic to the aubergine and stir well to coat all pieces. Saute for another 5 minutes.
Add the sauce and heat through. Tear some basil leaves and add. Serve over the cooked pasta and enjoy.
Now that was easy wasn’t it? Plus it used up a beautiful aubergine that probably would have ended up in the bin otherwise.