Aglio e olio inspired pasta with aubergine, tomato and mozzarella (⭐️ best ever summer pasta 🍝)
Aglio e olio inspired pasta with aubergine, tomato and mozzarella (⭐️ best ever summer pasta 🍝)
Open in Cookpad AppSteps
- 1
Cook the spaghetti un salted boiling water as per instructions
- 2
Prepare and chop the ingredients. Heat some olive oil in a large pan on medium heat.
- 3
Add chopped garlic. ✅ It’s VERY important to be patient with garlic and cook it on medium/low heat until it starts sizzling and turns golden brown. This way you’ll get the best of it and the oil will taste garlicky too. You don’t want to burn it.
- 4
Add chopped tomatoes and aubergine slices and continue to cook on medium heat until they’re soft. Add salt at this point as it’ll help the veggies to get soft quicker.
- 5
Add a ladle or 2 of pasta water with a sprinkle if chili flakes.
- 6
Add cooked pasta to the pan. Combine, then break a leaf of basil with your hand and add it to the pasta with some mozzarella cheese and take off the heat.
- 7
Serve with some more mozzarella cheese on top and a small basil leaf. Enjoy
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