Try this James Aubergine and Anchovy Pasta recipe, or contribute your own.
Suggest a better descriptionSprinkle the cubed aubergines with salt and leave them to drain. Meanwhile, heat some olive oil in a big saucepan, chuck in the whole peeled garlic clove and follow it a minute or so later with the tinned tomatoes, and passata if youre using it. Now open the tin of anchovies, and chuck them and their oil into a small saucepan. Heat them through, and mash them with a fork. Stir in the flour, and heat for 1 minute. Add the milk, stirring all the time. Then pour this thick sauce into the tomatoes and aubergines, mixing it up. Put the saucepan uncovered into the oven at gas mark 4 for 30 minutes. Serve with industrial amounts of pasta. Recipe By : John Fuller
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Serving Size: 1 Serving (406g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 336 | ||
Calories from Fat: 257 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.5g | 38 % | |
Saturated Fat 4.5g | 23 % | |
Monounsaturated Fat 20.1g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 4.9mg | 2 % | |
Sodium 49.6mg | 2 % | |
Potassium 459.4mg | 12 % | |
Total Carbohydrate 17.6g | 5 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 15.5g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 336
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