Ingredients
- 10 ounces (280 g) dry fettuccine, cooked according to package direction
- 1 (7 oz or 200 g) eggplant, cut into 1/4-inch thick rounds, then cut into half
- 1 (3.5 oz 100 g) red bell pepper, cut into 1-inch pieces
- 1 (7 oz or 200 g) zucchini, cut into 1/4-inch thick rounds, then cut into half
- 4 ounces (125 g) grape tomatoes, halved
- 1 teaspoon (3 g) garlic, minced
- 4 tablespoons (2 fl oz or 60 ml) olive oil, divided
- 1 teaspoon (3 g) garlic, minced
- 12 ounces (340 g) can diced tomatoes
- 1/2 teaspoon (1 g) dried basil
- 1/2 teaspoon (1 g) dried oregano
- 1 teaspoon (1 g) Spanish paprika
- 1 teaspoon (5 g) brown sugar
- Kosher salt and freshly ground black pepper
Directions
- 1In a mixing bowl, combine together eggplant, red bell pepper, zucchini, grape tomatoes, garlic, and 2 tablespoons olive oil. Add some salt and pepper, to taste.
- 2Preheat your Air Fryer to 380 F (190 C).
- 3Place vegetable mixture in the Air Fryer cooking basket and cook for about 10-15 minutes, or until vegetables are tender.
- 4Meanwhile, you can start preparing the tomato sauce.
- 5In a saucepan, heat remaining 2 tablespoons olive oil. Stir fry garlic for 2 minutes. Add diced tomatoes and simmer for 3 minutes.
- 6Stir in basil, oregano, paprika, and brown sugar. Season with salt and pepper, to taste. Let it cook for another 7 minutes.
- 7Once the vegetables are cooked, take them out of the Air Fryer and transfer to a mixing bowl.
- 8Add the cooked pasta and prepared sauce. Toss to combine well.
- 9Divide among 4 individual plates.
- 10 Serve and enjoy.
