A Heartwarming Pasta Dish With an Unforgettable Sauce
The base of this delicious recipe is a versatile sauce featured on flaevor.com – Aubergine Caviar Bolognese. Roasted aubergines add a luxurious touch to rich tomato sauce and a harmonious blend of spices. This decadent sauce can be used for pasta, pies, burgers, and in sandwiches. It makes a great dip for chips and nachos, a sauce for vegetarian lasagne, part of a borek filling, or as a condiment to enhance roasted and BBQ meat, vegetables and fish.
Make The Sauce Fresh or Prepare It In Advance
It’s worth making a batch and keeping it in the fridge so that when you fancy a bowl of Spicy Aubergine Caviar Pasta, the sauce is ready to go. The next day, if you need a little more, just heat up another portion and crack an egg into it, just like a shakshuka. It’s vegetarian and vegan, but you can dress it up with meat if you like. It’s a recipe you’ll be glad you know.
Spicy Aubergine Caviar Pasta: Why is it Called ‘Aubergine Caviar’?
The word ‘caviar’ was created in the 1960s and refers to the technique of roasting whole aubergines. The soft, juicy flesh is removed and whipped with garlic, lemon and oil to make a delicious creamy dip or sauce. Adding the word ‘caviar’ to the recipe was a way of making the vegetable dip seem more fancy and desirable.
How To Make Spicy Aubergine Caviar Pasta
Soft, juicy roasted aubergine flesh is blended with tomatoes, cumin, coriander, sumac, chilli and cooked down to a rich, shiny sauce. Almond flakes are added at the end for crunch and texture. The best part of this dish is the shell pasta – each pasta shell holds the sauce like a little basket, making each bite rich with flavour.
Recipe: Spicy Aubergine Caviar Pasta
Spicy Aubergine Caviar Pasta
Ingredients
- 1 batch of Aubergine Caviar Bolognese recipe here
- 280g of shell pasta
- 200ml thick Greek yoghurt or vegan yoghurt
- Squeeze of lemon juice
- Olive oil for drizzling
- 2 tbsp dill fronds
- 1 tbsp za’atar
Instructions
- The first step is the prepare the Aubergine Caviar Bolognese sauce, recipe here.
- When the sauce is ready, cook shell pasta in salty water until al dente.
- Toss the pasta with the sauce and a splash of the cooking water. Cook for a few minutes so that the sauce and pasta combine well.
- Add a squeeze of lemon juice to the yoghurt. Blend and transfer to a small bowl.
- Divide pasta between bowls. Drizzle over olive oil. Garnish with dill and za'atar. Serve yoghurt on the side so people can help themselves. You might also like to place some extra almond flakes and za'atar on the table as well.