Aubergine tomato pasta
Looking for a new favourite for your pasta recipe collection? This aubergine tomato pasta might just be it. Golden aubergine meets sweet cherry tomatoes in a smooth crème fraiche sauce with sambal oelek and rosemary, adding a pleasant heat and aroma. Finished with fresh basil and a pinch of chilli flakes, it is ready to be spooned into bowls and enjoyed.
Ingredients
|
Aubergine (about 400 g)
|
1 |
|---|---|
|
Salt
|
1 tsp |
|
Onion
|
1 |
|
Garlic cloves
|
2 |
|
Olive oil
|
2 tbsp |
|
Dried rosemary
|
1 tsp |
|
Penne pasta (or any pasta of your choosing)
|
360 g |
|
Cherry tomatoes
|
250 g |
|
Tomato purée
|
3 tbsp |
|
Creme fraiche
|
200 ml |
|
Sambal oelek
|
1 - 2 tsp |
|
Salt
|
½ tsp |
|
Black pepper
|
½ tsp |
|
Fresh basil
|
1 pot |
|
Chilli flakes
|
1 tsp |
Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
If you do not have cherry tomatoes, canned tomatoes work just as well. Chopped tomatoes are the easiest option since they can go straight into the pan, though whole peeled or plum tomatoes also work well once broken up as they cook. Add them at the same stage as the fresh tomatoes and let them simmer with the tomato purée. It is best to go for plain canned tomatoes rather than ones with added herbs or garlic, as the recipe already builds its own flavour.
If you prefer aubergine without the skin, you can peel it before cutting it into cubes. Use a vegetable peeler or a small knife to remove the skin in long strips. This way, the aubergine will turn softer and blend more smoothly into the sauce.
FAQ: Questions about aubergine tomato pasta
We want your experience with this aubergine tomato pasta to be as smooth as the sauce itself, so we have answered the most common questions below to guide you.
Why salt the aubergine and wipe it off?
The reason for salting the aubergine and wiping it off is to remove excess moisture and reduce any bitterness. As it rests, the salt draws out liquid, which you wipe away before cooking, allowing the aubergine to soften properly without turning watery.
What if my pasta sauce is too thick or thin?
If your pasta sauce turns out too thick, stir in a small splash of the reserved pasta water, a little at a time, until it loosens to a creamy consistency that coats the pasta. If it is too thin, let it simmer for a few more minutes, stirring occasionally, until some of the liquid evaporates and the sauce thickens.
How spicy is aubergine tomato pasta with sambal and chilli flakes?
Sambal and chilli flakes give this aubergine tomato pasta a mild to medium level of heat. The sambal blends into the sauce and gives a steady warmth, while the chilli flakes bring a little extra heat on top. Just use more or less of each to get the heat where you like it.
How small should I cut the aubergine cubes?
Cut the aubergine into small, even cubes of about 1–2 cm. This size gives them enough time to become tender as they cook, while still holding their shape and blending well into the sauce.
Can I roast the aubergine instead of frying?
Yes, you can roast the aubergine instead of frying it, and you do not have to salt it beforehand. Cut it into cubes, toss it with olive oil, and roast at 200 °C for 20–25 minutes until tender and lightly golden. Add the roasted aubergine to the pan once the tomato base is ready, then let it simmer briefly to soak up the sauce.
Nutritional values per serving
Energy:
563 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 7.1 g |
| Protein | 10.8 % | 15 g |
| Fat | 36.1 % | 23 g |
| Carbohydrates | 53.1 % | 73.6 g |
&format=webp)
You may also like
Creamy pasta with aubergine and cherry tomatoes
A bowl of creamy pasta is one of life's great pleasures, and this aubergine tomato pasta is a fine example of why. The aubergine is earthy and substantial, absorbing all the flavour in the pan until it turns almost buttery, while the cherry tomatoes are juicy and sweet with just a little acidity to lift the whole dish.
As they cook down and soften, the sauce builds around them. Crème fraiche and tomato purée form a smooth, subtly tangy base, while rosemary, garlic, and onion introduce a fragrance that makes the kitchen smell absolutely wonderful. Rich, creamy, and deeply flavourful, it coats every piece of penne, making each forkful better than the last.
A hint of spice from sambal oelek and chilli flakes
The warmth in this pasta comes from two different places. Sambal oelek works its way into the sauce, bringing a clean, bright heat with a slight tang. The chilli flakes, scattered over at the end, are more immediate and a little smoky, sitting right on top of each bite. Together they give the dish a layered spiciness, and the fresh basil scattered over at the very end cuts through it all with a cool, herby finish.
Try a new everyday favourite
If you are looking for a meal that fits into a hectic schedule, this aubergine tomato pasta is for you. It is easy to follow and comes together with ingredients that are simple to keep on hand. As a bonus, it works just as well for a speedy weekday lunch as it does for a relaxed dinner when you want something comforting. We have a feeling it will quickly become your new favourite, and once it is in your repertoire, you will find yourself coming back to it week after week.
There is always room for another great pasta recipe. Discover more favourites like our pasta with green asparagus, and smoky chorizo pasta, all reliable options for a busy weeknight.
Experiment with your cooking
This pasta with aubergine and tomatoes is a great base to make your own. Since it already leans into Mediterranean flavours, why not take it a little further? Black or Kalamata olives introduce a briny, fruity note, while capers provide little bursts of saltiness. For some crunch, toast a handful of pine nuts and scatter them over the top just before serving.
For those who want to sneak in more vegetables, this pasta is very accommodating. Courgette cooks in a similar way to aubergine and pairs well with pasta, while a handful of spinach stirred through at the end adds a mild, earthy undertone. Red peppers are another lovely addition, whether you roast them first for a deeper, sweeter flavour or sauté them fresh in the pan alongside the other vegetables.
We have plenty of quick and easy pasta recipes for you to dig into. You can also check our pasta encyclopaedia to get to know more about the popular food, or read our article on sauce pairings to find out which sauces match which pasta types the best.
