James' melanzani and anchovy pasta
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Aubergines; cut in 1cm cubes | |
| Olive oil | ||
| 1 | Garlic clove; peeled | |
| 1 | can | Chopped tomatoes |
| Passata; (optional) | ||
| 1 | can | Anchovies |
| 1 | tablespoon | Flour |
| 1 | decilitre | Milk |
Directions
Sprinkle the cubed aubergines with salt and leave them to drain. Meanwhile, heat some olive oil in a big saucepan, chuck in the whole peeled garlic clove and follow it a minute or so later with the tinned tomatoes, and passata if you're using it.
Now open the tin of anchovies, and chuck them and their oil into a small saucepan. Heat them through, and mash them with a fork. Stir in the flour, and heat for 1 minute. Add the milk, stirring all the time.
Then pour this thick sauce into the tomatoes and aubergines, mixing it up.
Put the saucepan uncovered into the oven at gas mark 4 for 30 minutes.
Serve with industrial amounts of pasta.
Per serving: 131 Calories (kcal); 4g Total Fat; (28% calories from fat); 7g Protein; 17g Carbohydrate; 17mg Cholesterol; 209mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 1½ Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates Recipe by: John Fuller
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