Gluten free spaghetti with aubergines
Nut Free
Soya Free
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{end-texte}Gluten Free
Difficulty
5′
Preparation Time
20′
Baking Time
2
ΜΕΡΙΔΕΣ
Ingredients
- 500 g gluten free spaghetti (cooked and cooled)
- 1 finely chopped onion
- 1 grated garlic clove
- ½ cup (125 ml) water (saved from cooking the pasta)
- 1 pealed aubergine cut into strips
- 1 tbsp tomato sauce (passata)
Instructions
Sauté the onion and garlic in olive oil for a few minutes until golden brown. Add the water.
When the water evaporates add the aubergine and stir until it is well cooked.
Add the tomato sauce and the cold pasta. Stir well until the pasta is hot.
*Always cook your pasta following the instructions on the packaging. Add salt to taste. When the pasta is cooked strain it and cover with cold water for a few minutes. Strain again and toss it with a tbsp of olive oil. The pasta can then be refrigerated overnight if required.
