Pasta with Aubergine and Olives

Name: Pasta with Aubergine and Olives
Prep time: 10 min
Cook time: 30 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 2 Aubergines; 1 White onion; 1 Handful of pitted black olives; Baby tomatoes; 200g Tomato and basil macaroni; Pink Himalayan salt; Black pepper; Extra virgin olive oil; Basil

Rice & pasta

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This pasta with aubergine and olives sorts out lunch with everyday ingredients and so much flavour. I make it with tomato and basil macaroni, onion, baby tomatoes, and pitted black olives. In 40 minutes I have a meal for two, perfect for any day when I fancy a warm plate of pasta and vegetables without any fuss.

What I love most is the combination of super tender aubergine with the savoury punch of olives and fresh basil. The onion and baby tomatoes add gentle sweetness without stealing the show, and a drizzle of extra virgin olive oil, salt, and pepper is all it takes to bring it to life. It's an easy, comforting dish you'll want to make again and again.

If you enjoy pairing pasta with vegetables, I recommend my Pasta with roasted vegetables and my Pasta with roasted carrot cream sauce.

Prep: 10 minCook: 30 minServes: 2

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Ingredients

Here are the ingredients you'll need

2 Aubergines
1 White onion
1 Handful of pitted black olives
Baby tomatoes
200g Tomato and basil macaroni
Pink Himalayan salt
Black pepper
Extra virgin olive oil
Basil

Step by step

Method

1Bring a pot of water to the boil and cook the pasta until al dente following the packet instructions.
2Wash and dice the aubergines.
3Add them to a frying pan with a few drops of olive oil and salt, cover with a lid, and cook gently until completely tender.
4Next, add the finely chopped onion and keep cooking until the onion has softened too.
5Toss in the baby tomatoes and black olives.
6Drain the macaroni in a colander and rinse under plenty of cold water to stop the cooking process.
7Drain well and add to the pan with a drizzle of olive oil, toss everything together, and season to taste with pepper and basil.
8Cook for 5 minutes so all the flavours come together nicely.
9And that's it! Now we can sit down and enjoy our PASTA WITH AUBERGINE AND OLIVES

Frequently asked questions

Can I use different macaroni or swap out the black olives?

Yes, you can use regular macaroni or any short pasta instead of the tomato and basil variety. Pitted green olives work well too, though they will shift the flavour profile; give the sauce a taste before adding extra salt.

How do I store leftover pasta with aubergine and olives?

Transfer it to an airtight container and pop it in the fridge within two hours of cooking, then enjoy it over the next two days. To reheat, add a small splash of water and warm it gently through, stirring carefully.

How can I make this recipe gluten-free?

Simply swap the macaroni for your favourite certified gluten-free pasta and follow the cooking time on the box. Check the labels on your other ingredients as well, and make sure your utensils are clean to prevent cross-contamination.