Fusilloni with aubergine sauce flavored with fennel… and it’s an instant gourmet dinner!

Pasta with vegetarian sauce of tomatoes and grilled aubergines, recipe for preparing a natural, tasty and flavourful first course.

Today we offer you a first course of pasta with vegetarian sauce based on fresh tomatoes and aubergines first grilled and then added to the tomato sauce. The sauce is then flavored with blanched fennel, perfect for giving an extra touch to this tasty vegetarian pasta prepared with simple ingredients . Here is the step by step recipe!

Preparation of pasta with vegetarian ragu

1. First, prepare the vegetable sauce for the pasta: clean the fennel, eliminating the hardest parts, then cook it in a pan of salted water for 5 minutes. Drain the fennel and set aside the cooking water.
2. In another pan of water, blanch the tomatoes for a minute then peel them, remove the seeds and cut the tomatoes into chunks.
3. Peel the shallot, slice it thinly and fry it in a pan with a couple of spoons of olive oil and leave to flavor for 1-2 minutes then add the tomatoes cut into pieces. Season with salt and pepper and cook for about ten minutes or just enough for the sauce to reduce.
4. In the meantime, cook the aubergine slices on a non-stick grill for a couple of minutes on each side. Once the aubergines are cooked, cut them into small pieces and add them to the tomato sauce.
5. After adding the aubergines, add the cooked fennel to the sauce.
6. Bring the water in which you cooked the fennel back to the boil and cook the fusilloni for the time indicated on the package .
7. Drain the fusilli and quickly sauté them in the pan with the vegetarian sauce. Plate up and…enjoy your meal!

Alternatively we recommend you try the classic and timeless pasta alla Norma .

storage

We recommend consuming the first course of pasta at the moment . Alternatively you can keep it for a maximum of 1 day in the fridge, then heat it in a pan with a drizzle of oil or in the microwave.

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