Aubergine Parmigiana Tortelloni with an Italian tomato sauce
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Author:
Drogo
Servings
3 - 4
Prep Time
15 minutes
Cook Time
5 minutes
Everyone knows about the delights of a traditional Aubergine Parmiagana, a recipe claimed from the Southern regions of Italy – aubergines and tomatoes slow cooked with garlic and baked with fresh mozzarella. Now it is has been made reincarnated into the form of a filled pasta! We have paired this delightful tortelloni with a homemade, quick Italian tomato sauce.
Ingredients
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3 cloves garlic, crushed or grated
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400g can of good-quality chopped tomatoes
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OR
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450g San Marzano tomatoes
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500g Aubergine Parmiagiana Tortelloni
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1 tsp chilli flakes (optional)
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Bunch fresh basil
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Drizzle of olive oil
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Shaved Parmesan, to serve
Directions
Step 1, Heat 2 tbsp of good quality olive oil in a sauce pan at a medium-high heat. Add the chopped garlic and fry for 30 seconds, or until slightly browning. You could also add red chilli flakes at this point if you want a slightly spicy sauce!
Step 2, Add the chopped parsley, you can also add whole parsley stems and take them out at the end (the flavour will infuse).
Step 3, Add the chopped tomatoes (or passata If you like a smoother sauce) and let sizzle at high heat for a couple of minutes, with a lid on the pan.
Step 4, Add 1 tsp of salt, and turn the temperature down to a medium heat, letting the sauce simmer with the lid off for a further 7 minutes so it thickens.
Step 5, Meanwhile, cook the pasta as per the instructions on the pack and save a little of the pasta water.
Step 6, Take the sauce off the heat and add freshly torn basil.
Step 7, Add the sauce to the drained pasta with a small splash of pasta water, and serve immediately, with a generous shaving of parmesan and garnish with basil.
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