The simplest of pastas is sometimes the best. packs plenty of flavour but is incredibly easy. Blending sun dried tomatoes creates a rich and thick sauce.
When To Eat
I would recommend eating this dish from June to September.
Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.
|Olive Oil||3 Tablespoon||0.211|
|Sun Dried Tomato||6 Tomato||0.077|
|Tomato Paste||2 Tablespoon||0.094|
|Balsamic Vinegar||1 Tablespoon||0.032|
|Crushed Chilli||2 Teaspoon||0.016|
This meal is around 83% less polluting than the average UK meal.
- Eating this recipe will save around 2.47 kg CO2e per person.
- That's equivalent to the emissions produced driving 20.38km in a modern car.
- First cook the pasta. Bring a pan of salted water to the boil and pour in the pasta. Cook for 10 - 12 minutes, or until the pasta is aldente. Drain and reserve.
- Peel and dice the onion and garlic. Heat the olive oil in a large frying pan over a medium heat and toss in the garlic and crushed chilli. Fry a couple minutes until the crushed chilli begins to colour the oil. Add the onions and sweat for about 3 - 4 minutes until they are see-through. Dice the aubergine and courgette into 2 cm pieces and pour into the pan. Fry for about 5 minutes until the vegetables begin to soften.
- Whilst the aubergine and courgette are frying put the tomato paste, balsamic vinegar, dried tomatoes and 3 tablespoons of water in a small blender and whiz until smooth. Once the vegetables are softened, pour the tomato mixture into the pan and stir well. Season to taste, then turn the heat of the pan to a simmer and cook the mixture for a further couple of minutes.
- Mix the vegetable ragu with the cooked pasta. Finely chop the parsley and fold into the pasta. Serve immediately.