Pasta Spirals with Semi-Dried Tomatoes

[Guest guest]

Pasta Spirals with Semi-Dried Tomatoes

 

 

500 g (17 1/2 oz) eggplant, cut into 2 cm (3/4 " ) cubes

1/3 cup olive oil

500 g (17 1/2 oz) GF spiral pasta

1/4 cup balsamic vinegar

1 teaspoon GF Dijon mustard

1 cup semi-dried tomatoes, chopped

1/4 cup fresh oregano leaves

 

 

1. Preheat oven to 200 C (390 F).

 

2. Line a tray with baking paper. Place eggplant onto tray. Drizzle

with 2 tablespoons of oil. Season. Roast for 20 minutes, or until tender.

 

3. Cook pasta following packet directions.

 

4. Whisk vinegar, mustard, remaining oil, and salt and pepper in a jug

to combine.

 

5. Drain pasta, reserving 2 tablespoons (8 tsp) of cooking water.

Return pasta and water to saucepan. Add eggplant, vinegar mixture,

tomatoes and oregano. Toss over low heat until well combined. Serve.

 

 

Serves 4.