Tripoline Pasta


  • 3 cloves garlic
  • 1 brown onion
  • 1 red chilli
  • 1 bunch basil
  • 1 eggplant
  • 200g button mushrooms
  • 300g cherry truss tomatoes
  • 1 tbsp tomato paste
  • 2 tbsp red wine (or red wine vinegar)
  • 1 veggie stock cube
  • 500g jar good quality italian pasta sauce
  • 500g pasta - I used ‘Tripoline’
  • salt pepper & olive oil


  1. cut the truss tomatoes in half and roast in the oven on 180 degrees with salt, pepper & olive oil until slightly crispy
  2. finely chop all of the veggies
  3. fry the garlic, onion and chilli in a pot until translucent and slightly golden brown
  4. add the wine, tomato paste mushies and eggplant and stir it through
  5. dissolve the stock cube in 1 cup of hot water, add it with the pasta sauce with the rest of the ingredients
  6. cook the pasta until al dente! then mix in the sauce and top with the roasted tomatoes :)


kim wainscoat