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Tortiglioni with Aubergines and Olives
Foodbuzz Featured Author

Tortiglioni with Aubergines and Olives

November 24, 2010 by  
Filed under Pasta & Rice, Recent Posts

Tortiglioni with Aubergines and OlivesPasta dish with a Mediterranean touch… Tortiglioni with Aubergines and Olives!

Are you up for Pasta?… have you ever tried Tortiglioni before? This pasta comes from the tubular family like rigatoni and penne but it is mostly used for baked pasta with hidden sauces.

Tortiglioni with Aubergines and Olives is a recipe that I came up with as I wanted to eat something Mediterranean light but not sophisticated. With a couple of fresh ingredients and while the pasta is boiling in the salted water, I will have to be able to manage and cook this sauce. It worked perfectly!

This Tortiglioni with Aubergines and Olives recipe is another quick one to make and it is suitable for those who didn’t plan their meal before hand at home. This could be a saviour!

It took me just 12 minutes to cook and finish this Tortiglioni with Aubergines and Olives recipe. A cool thing that many will like is that the mozzarella cubes will melt in your plate while you are eating!

Here the pasta recipe for you…

Tortiglioni with Aubergines and Olives


500g tortiglioni pasta
4 tbsps aubergines, diced
2 anchovy fillets, chopped
6 sun dried tomatoes, chopped
16 black kalamata olives
2 garlic cloves, crushed
2 onions, small diced
120ml white wine
3 tbsps extra virgin olive oil
6 basil leafs
5 tbsps mozzarella cheese, diced
1 fresh tomato diced (for decoration)

Method for Tortiglioni with Aubergines and Olives

In a sauté pan add the extra virgin olive oil fry the garlic and onions for 3 mins.

– Add the aubergines, sun dried tomatoes, anchovy fillets and the black olives and continue frying for further 3 minutes.

– Pour over the white wine and reduce for 1 minute and turn to simmer.

– Buy now you have the Tortiglioni ready. Drain the water and mix with the sauce.

– Add the basil leafs, mozzarella and season with salt and pepper.

– Toss or mix with a big spoon and serve immediately.

– Decorate with the diced fresh tomato on top of the Tortiglioni with Aubergines and Olives.

Tortiglioni with Aubergines and Olives

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  • dorothy camilleri

    Hi Gordy thanks for this receipe its really good. You had end it to me on time as i had received some sun dreid tomatoes and didnt know how to use them abd in this receipe they came really good. Thanks s usual for your good receipes