When you think of a blender, you generally think of smoothies, when in fact they’re so much more versatile than that. I use my Vitamix – probably the piece of kitchen equipment I most often fangirl about – for a whole range of things, including pasta sauce.
Pasta still seems to have a bad rep. I don’t think I’ve seen a health/fitness blogger eat pasta (outside of Italy) in years. But it’s such a quick and easy and versatile meal, and so underrated. Especially when it’s done properly, Italian style, with al dente pasta and a well-seasoned sauce – but don’t let your pasta drown in it. Pasta with pesto was always that meal my mum would cook for us all when my dad was at work late, and she wanted something easy yet delicious for the whole family. So many fond memories!
Fusilli is my choice for this dish, but you can use anything you prefer really. Regular, wholemeal, even gluten-free if you really want to, I won’t judge 😉
50g chopped onion
2 cloves garlic
250g + 80g tomatoes
50g tomato puree
50g/6 sun dried tomatoes
1 bunch basil
Salt and pepper
150g fusilli or other pasta
What to do:
- Preheat the oven to 200°C
- Slice up the 80g tomato and aubergine into cubes, drizzle with olive oil, and place in the oven for around 20 minutes
- Fry the onion in a pot with olive oil on medium heat for at least 5 mins
- Crush the garlic with the side of a knife and add
- Add in the 250g tomatoes, along with a splash of water
- After a couple of minutes, add the mixture to your Vitamix/blender along with the sun dried tomatoes, tomato puree, and water
- Pour this back into the pot, and cook it down slightly until it’s thicker
- In the meantime, cook the fusilli in lightly salted water for 1 minute less than the packet instructions
- Tear up the basil and add it to the sauce, then season with salt and pepper. Finally, stir in the roasted tomato and aubergine.
- As soon as the fusilli is ready, drain (save the water though!), and add to the sauce. The fusilli may absorb some of the liquid, so add some of the pasta water if needed.
- Serve immediately! Ideally with an extra little drizzle of olive oil on top.