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Fettuccine with baby tomatoes and smoky brinjal balsamic butter

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Fettuccine with baby tomatoes and smoky brinjal balsamic butter

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Fettuccine with baby tomatoes and smoky brinjal balsamic butter

By Abigail Donnelly

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