Fresh Garganelli Pasta In Tomato Sauce

Garganelli pasta with its hollow tubular shape is the perfect vehicle to hold vibrant flavours of thick tomato sauce with mozzarella cheese and bits of chopped oven roasted eggplant in it.  I love every bite of the fresh garganelli pasta , soft chewy and bursting with the rich flavourful tomato sauce. It is so good that hubby asked to make this again . It is indeed a great compliment for me if he requested that I make this pasta dish again.  I made the fresh garganelli pasta from scratch and it is made from egg pasta dough . The recipe is shared on my previous post here incase you are new to my blog. Click link here for the recipe on how to make fresh Garganelli Pasta.

 

every mouthful is bursting with flavours

 Recipe for the tomato sauce

1 medium size eggplant -oven roasted and cut into bite sized

1 small carrot -  cut into bite sized

4 cloves of garlic - finely chopped 

1 red onion - diced  

1 can whole tomato plus 1/2 cup water

1/2 cup grated  mozzarella cheese

1 tbsp butter

1 tbsp olive oil

salt to taste

Method:

In a large pan, heat 1 tbsp of olive oil and 1 tbsp of butter on medium heat until hot, add in garlic and onion, season with salt. Cook stirring until softened and fragrant. Simmer, stirring occasionally and breaking the tomatoes apart for 12 mins. Add in the oven roasted bite sized eggplant and carrots. Simmer till liquid has reduced slightly in volume. Add in mozzarella last. Once the cheese has melted and sauce has thicken.  It is ready to be poured on to the pasta and served while the sauce is still hot. Alternatively, you can add in the cooked Garganelli onto the sauce directly and give it a quick stir so that the pasta is coated with the sauce. Serve hot. Sprinkle top with Parmesan cheese but it is optional.