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Zucchini angel hair pasta with eggplant sauce

Prep 10 min - Cook 40 min / Serves 4 / Photographer - Janet Zenari / LoadingBookmark / Print /
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This is a light alternative to wheat pasta.  To make the angel hair as pictured we have used a spiraliser.  However, if you are just trying out the recipe you could try either using a vegetable peeler to make strips, slice thinly with a knife to make fine strips or grate the zucchini.  Taste wise you will get the idea although the texture with the spiraliser gives the sensation of pasta and does hold better when heating the zucchini.

Ingredients

  • 1 red onion – peeled, rinsed, diced finely
  • 1 garlic clove – peeled, rinsed, crushed
  • 1 red capsicum – washed, deseeded, finely diced
  • 1 eggplant – peeled, washed, diced
  • 1 small red chilli – washed, sliced finely
  • 3 tablespoon olive oil
  • 680g / 24oz bottle pureed tomatoes
  • 6 zucchini – washed, spiralised or peeled / sliced / grated
  • 16 kalamata olives – deseeded, halved

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Directions

  1. Prepare onion, garlic, capsicum, eggplant and chilli.
  2. Heat oil in a large frying pan on low heat.
  3. Add onion and garlic cook for 3 minutes stirring frequently.
  4. Add capsicum and eggplant mixing well for a further 2 minutes.
  5. Add pureed tomatoes and bring to the boil.  
  6. Add chilli and reduce heat to low, cover and simmer for 30 minutes.
  7. Prepare zucchini pasta with desired method. Set aside.
  8. Add zucchini and olives to sauce.  Mix well and heat for 3 minutes stirring frequently.  Serve.

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