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20 minutes

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10 minutes

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Fettuccine with baby tomatoes and smoky brinjal balsamic butter

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

2 brinjals
2 T olive oil
200 g Woolworths Rosa tomatoes
4 T butter
2 garlic cloves, smashed
3 T balsamic vinegar
400 g fettucini, cooked al dente, for serving
baby spinach, for serving
pecorino or Parmesan, for serving

Method

1. Cook the brinjals over a gas flame until charred and collapsing. Alternatively, roast in the oven at 180°C for 30 minutes. Cut in half and scoop out the flesh.

2. Heat the oil in a large frying pan. Fry the tomatoes over a high heat until golden. Add the butter, garlic and balsamic and stir in the brinjal.

3. Add the spinach and allow to wilt, then stir in the pasta. Serve with pecorino or Parmesan.

Find more pasta recipes here.

Photography: Jan Ras
Videography: Kevashan Moodley

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Chicken piccata

Poached leeks with creamy asparagus sauce

Snoek-and-potato frikkadels

Pea-and-mascarpone pasta

Mushroom-and-sweet-potato patties

Marrow-and-red pepper pasta

Custard slice

Decadent chocolate tarts

Ferrero Rocher cheesecake

Easy pad Thai

Mango amaranth pudding

Fettuccine with baby tomatoes and smoky brinjal balsamic butter

Fettuccine with baby tomatoes and smoky brinjal balsamic butter

Ingredients

Method