Superfood Siobhan

Healthy Plant Based recipes that make you look and feel great

Spicy Tomato, Aubergine and Capsicum Pasta Sauce

By Monday, April 07, 2014 , , ,

This is a quick and easy pasta sauce which is packed of flavour and nutrients and is great for a family dinner or as part of a lunchbox. And it just gets better the longer you leave it in the fridge!


Serves 3-4

You will need:

1 tbsp oil (I use coconut)
1 onion, chopped
1 clove of garlic, chopped finely
1/4 tsp chilli flakes
1/4 tsp oregano
1 large aubergine, cubed
1 large capsicum pepper, cut into small pieces
500ml (2 cups) passatta
1/4 cup loosely packed fresh basil leaves
1/4 cup red wine or red wine vinegar

Heat a large pot and add your oil, then add onion and garlic, cooking over a medium heat. Place the lid on the pot to allow the onion and garlic to sweat and soften for 5 minutes. Add the oregano and chilli and stir until fragrant, then add your chopped vegetables and the tomato passata. Simmer for approximately 20 minutes or until the vegetables are soft, then add the red wine/red wine vinegar and basil and simmer for 5 minutes longer, then serve.

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3 comments

  1. Hi Siobhan! This looks so good, I can't wait to try your recipe! I just love everything with aubergine in it haha ;) Just a few questions: How long do you think does the sauce keep in the fridge? And how much pasta do you serve with it? I know that serving sizes can be very different for every person but I struggle a lot to estimate the right amount of noodles. How much do you use for yourself as a normal lunch/dinner? :) Thanks for the recipe and your answers! Anja

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    Replies
    1. Maybe 3-4 days in the fridge? And I just go by what it says on the packet, so I split the pack into about 5 serves of 100g each?

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