Air-Fried Eggplant and Tomato Sauce with Farfalle Pasta
Ingredients
- 1 kg tomatoes
- 4 eggplants, cut into large chunks
- 2 cups cherry tomatoes, cut into halves
- 1 bottle (680g) Italian tomato passata sauce
- 350 g farfelle pasta
- 1 bulb (6-8 cloves) garlic
- 3 small onion, diced
- ¼ cup olive oil
- salt
- freshly ground black pepper
- sugar
Instructions
- Cut the eggplants into large chunks. Drizzle olive oil over the eggplant chunks and season with salt and black pepper. Toss to coat evenly. Air fry the seasoned eggplants at 200°C for 8-10 minutes until they are tender and slightly crispy. Set aside.
- Dice the onions and finely slice the garlic. Heat a large pot and add olive oil. Sauté the diced onions until they soften and are translucent in colour. Add the sliced garlic and sauté until fragrant.
- Add the cherry tomatoes to sautéed onions and garlic tomatoes. Stir in the air-fried eggplants and the Italian tomato passata sauce. Season the sauce with salt, black pepper, and a small amount of sugar to taste. Let the tomato mixture simmer over medium heat until it is well-cooked, and the flavours meld together. Stir occasionally.
- In a separate pot, cook the farfalle pasta according to the package instructions until it is al dente. Drain the cooked pasta and set it aside. Reserve some of the pasta water on the side.
- Toss the cooked pasta into the tomato and eggplant sauce, ensuring it is well coated. Serve the Eggplant and Tomato Pasta with fresh basil leaves on top for a burst of flavour.