Mediterranean pasta

Recipe from: 13 August 2015
recipe, pasta, mediterranean

Ingredients 12
Servings 5
Time 00:20


  • 1
    large aubergine, cubed
  • 1
    punnet courgettes, halved lengthwise
  • 1
    red pepper, seeded and cubed
  • olive oil
  • 1
    large onion, chopped
  • 2
    garlic, crushed
  • 2
    tins chopped tomatoes
  • 125
    dry red wine (or use stock)
  • 250
    streaky bacon
  • 500
    cooked whole-wheat pasta
  • 1
    tin cannellini beans, drained
  • 10
    chopped origanum (or 5ml dried)



Preheat oven to 200°C.

Place the aubergine in a colander and sprinkle with salt. Leave for 15 minutes, then rinse and dry with paper towels.

Place the aubergine, courgettes and red pepper into a roasting dish and drizzle with olive oil. Roast in a preheated oven for 30 minutes.

Meanwhile, heat a little oil in a sauce- pan and sauté the onion. Add the garlic and sauté for another minute. Add the tomatoes and wine (or stock) and simmer for 20 minutes. Season with salt, pepper and a little sugar.

Grill the bacon or pan-fry until crispy. Tear into pieces. Stir the tomato sauce into the pasta then toss in the vegetables, bacon, beans and origanum. Serve with low-GI bread.

Text and image: Ideas magazine

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Read more on: recipe  |  mediterranean  |  pasta

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