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| Home -> [Italian, Jams & Jellies, Pastas & Noodles, Vegetables, Vegetarian, Western European] -> [James' aubergine and anchovy pasta Recipe] |
James' aubergine and anchovy pasta
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Italian, Jams & Jellies, Pastas & Noodles, Vegetables, Vegetarian, Western European |
Rating: |
0 |
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Ingredients:
| 2
| | Aubergines -- cut in 1cm | | | Cubes | | | Olive Oil | | 1
| | Garlic Clove -- peeled | | 1
| can | Chopped Tomatoes | | | Passata -- (optional) | | 1
| can | Anchovies | | 1
| tbsp | Flour | | 1
| dl | Milk |
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Procedures:
| 1 | Sprinkle the cubed aubergines with salt and leave them to drain. | | 2 | Meanwhile, heat some olive oil in a big saucepan, chuck in the whole peeled garlic clove and follow it a minute or so later with the tinned tomatoes, and passata if you"re using it. | | 3 | Now open the tin of anchovies, and chuck them and their oil into a small saucepan. | | 4 | Heat them through, and mash them with a fork. | | 5 | Stir in the flour, and heat for 1 minute. | | 6 | Add the milk, stirring all the time. | | 7 | Then pour this thick sauce into the tomatoes and aubergines, mixing it up. | | 8 | Put the saucepan uncovered into the oven at gas mark 4 for 30 minutes. | | 9 | Serve with industrial amounts of pasta |
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