- Sicilian Pea Pasta.jpg (41.99 KiB) Viewed 633 times
Preparation Time: 5 minutes
Cooking time: 20 minutes
Serves: 4
No nutritional information available, but this is a Slimming World Recipe.
Ingredients
- 500g (1lb 1oz) dried wholewheat pasta shapes
- large red onion, finely chopped
- 3 garlic cloves, crushed
- ½ tsp dried chilli flakes
- 2 aubergines, diced
- 2 x 400g (14oz) cans cherry tomatoes in juice
- 350g (12oz) frozen petit pois or peas
- ½ small pack fresh basil, leaves roughly torn
- Mixed-leaf salad, to serve
Method
1. Cook the pasta according to the pack instructions.
2. Meanwhile, add the onion, garlic, chilli and 3 tbsp water to non-stick saucepan over a medium - high heat. Cover and cook for 3 - 4 minutes or until the onion is just soft, then add the aubergines and 2 more tbsp water and cover again.
3. Cook for 3 minutes or until the aubergines are just tender. Uncover the aubergines, add the cherry tomatoes and the juice in the cans and simmer for 4 minutes or until the sauce has reduced and thickened a little. Stir in the peas and simmer for 3 - 4 minutes or until the peas are just tender. Season to taste.
4. Drain the pasta, add to the sauce along with most of the basil and toss well. Scatter over the rest of the basil and serve with the salad.
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