James' Aubergine And Anchovy Pasta Recipe
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Ingredients : James' Aubergine And Anchovy Pasta Recipe
2 Aubergines, cut in 1cm cubes
Olive Oil
1 Garlic Clove, peeled
1 can Chopped Tomatoes
Passata, (optional)
1 can Anchovies
1 tbsp Flour
1 deciliter Milk
Sprinkle 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
you're 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.
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Preparation Time: 0:00
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