Mediterranean pasta

This vibrant dish brings together the robust flavors of sautéed eggplant, tangy sun-dried tomatoes, and aromatic garlic, all tossed in a luscious tomato sauce infused with fresh basil. Served atop gluten-free pasta and garnished with pitted Kalamata olives, each bite is a tantalizing symphony of Mediterranean flavors that will transport you to a seaside trattoria in an instant. Simple yet sophisticated, it’s a celebration of fresh ingredients and timeless flavors, perfect for any occasion from a cozy dinner at home to a gathering with loved ones.

Prep time:
5 minutes
Cook time:
15 minutes
Total time:
20 minutes
Course:
Pasta
Cuisine:
Vegan
Servings:
2 - 3
  • Ingredients
    • 200 g gluten-free tagliatelle
    • 1 small eggplant
    • 2 cloves of garlic
    • 8 sun-dried tomatoes
    • 150 g tomato sauce
    • 50 g Kalamata olives
    • 1/2 tsp dried basil
    • Salt and pepper to taste
    • 4 tbsp olive oil (for sautéing)
    • 2-3 tablespoons of water for the pasta
  • Plating suggestions
  • Cooking instructions. Step by step
    • Begin by sautéing cubed eggplant in a drizzle of olive oil until golden.
    • Season with salt and pepper, then add minced garlic once the eggplant starts to brown.
    • Introduce sliced sun-dried tomatoes to the pan, stirring to combine with the eggplant.
    • While the vegetables cook, boil gluten-free pasta until al dente.
    • Pour tomato sauce over the veggies in the pan, followed by fresh basil leaves, ensuring all flavors meld together.
    • To enhance the sauce, incorporate pasta water into the pan, stirring until a rich sauce forms.
    • Add the cooked pasta to the pan, then gently fold in pitted Kalamata olives for a burst of Mediterranean flavor.
    • Thoroughly combine all ingredients, creating a harmonious blend of Mediterranean goodness.
  • Watch the video

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