Carrot tagliatelle with a tomato & aubergine sauce

Ingredients for 2 people

6
thick carrots
130 g
red onions
2
cloves of garlic
1 tbsp.
olive oil
100 g
aubergines
1 tsp.
oregano
 
salt, pepper
40 g
tomato paste
135 g
tomatoes
20 g
dried tomatoes in oil
1 tsp.
rice syrup
1 tbsp.
white almond butter
2 tbsp.
water
1/2 bunch
basil

Schritt für Schritt - Anleitung

Step 1:

Peel and dice the onion. Wash the aubergine, remove the stem and dice as well. Heat olive oil in a pan and fry both on a medium heat for about 3 minutes. Peel the garlic, finely chop, add to the aubergine and onion and continue to fry over a medium heat. Fold in the tomato paste and syrup and season with salt and pepper. Pur-e the fresh and dried tomatoes, almond butter and water in a blender and then add to the pan and bring to the boil until the sauce has thickened. Rinse the basil, cut into fine strips and fold 70% into the sauce.

Step 2:

Slice the carrots using the the extra-fine blade insert to create capellini-like spirals. Heat some olive oil in a pan and whilst stirring continuously, fry the carrot capellini over a medium heat for about 5 minutes, without allowing the carrots to get colour.

Step 3:

Place the capellini on a plate, drizzle with the finished sauce and garnish with the remaining basil strips.