Looking for a simple summer meal? This fast, fresh recipe will keep you in holiday mood even after the new year swings back into action.
Ingredients
- 2 tablespoons olive oil
- 2 chorizo sausages, thinly sliced on the diagonal
- 2 cloves garlic, crushed
- 1 small red onion, roughly chopped
- 1 eggplant, cut into 2cm pieces
- 400g tomato medley mix (see note)
- 1 teaspoon dried chilli flakes
- 375g linguine
- 2 tablespoons lemon juice
- 1/2 cup roughly chopped flat-leaf parsley
- Extra virgin olive oil, to serve
Method
- Step 1Heat oil in a large, deep frying pan over high heat. Add chorizo and cook, tossing, for 1 minute or until browned. Add garlic, onion and eggplant, and cook, stirring, for 5 minutes or until eggplant starts to soften. Add tomatoes and chilli flakes, and cook, stirring occasionally, for a further 5 minutes or until tomatoes are soft. Season with salt and pepper.
- Step 2Meanwhile, cook pasta in a large saucepan of boiling salted water for 7 minutes or until al dente. Drain, reserving 80ml (1/3 cup) cooking water.
- Step 3Add pasta and reserved cooking water to eggplant mixture and cook, tossing, over medium–high heat for 3 minutes or until warmed through and combined. Stir in lemon juice and parsley.
- Step 4Divide pasta among bowls and drizzle with extra virgin olive oil to serve.
- Low sodium
- Low sugar
Nutrition
2258 kj
Energy
16g
Fat Total
4g
Saturated Fat
7g
Fibre
19g
Protein
33mg
Cholesterol
264.12mg
Sodium
6g
Carbs (sugar)
76g
Carbs (total)
All nutrition values are per serve
Notes
Tips: We used Moraitis Tomato Medley Mix, available from selected supermarkets and greengrocers.
To turn this into a vegetarian meal, omit the chorizo and add roasted pine nuts and grated parmesan in step 4.
Substitute your favourite pasta for the linguine
- Author: Olivia Andrews
- Image credit: Steve Brown
- Publication: MasterChef
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