M&S RECIPE INSPIRATION
Tom Kerridge’s aubergine and red pepper pasta bake
You can’t go wrong with a hearty pasta bake at this time of year, and this veggie version is a guaranteed crowd-pleaser
Ingredients
- 500g Remarksable Value fusilli
- 2 aubergines, cut into 2cm chunks
- 2 Remarksable Value red peppers, thinly sliced
- 2 cloves Remarksable Value garlic, thinly sliced
- 2 tins (400g each) Remarksable Value Italian chopped tomatoes
- 1 tsp dried oregano (or other dried herbs)
- Handful fresh basil, roughly chopped (optional)
- 250g mozzarella, sliced
- 80g cheddar or 40g parmesan (optional)
Method
- Preheat the oven to 210°C/190°C fan. Bring a large pan of salted water to the boil and add the pasta. Cook for 7 minutes, then drain, reserving a mugful of cooking water
- Meanwhile, heat 2 tbsp olive oil in a large, deep frying pan. Tip in half the aubergine along with a pinch of salt and cook for 5 minutes, or until golden. Remove with a slotted spoon and repeat with the remaining aubergine, then remove this too and set aside.
- Turn the heat up to high and add a splash more olive oil. When hot, add the peppers and garlic and cook for 3-4 minutes. Add the tomatoes and oregano along with the reserved pasta water. Bring up to a simmer and cook for 3-4 minutes.
- Add in the pasta, aubergines and basil (if using) and stir well. Season well with salt and pepper and stir again. Transfer the pasta to a 22 x 30cm roasting tin. Lay the mozzarella over the pasta and grate over a little parmesan or cheddar, if you like.
- Bake on the top shelf of the oven for 15-20 minutes, or until the cheese is golden and bubbling.
