Aubergine and ’nduja spaghetti
Fiery 'nduja and chunks of silky aubergine flesh take this tomato pasta recipe to the next level – ready in just half an hour, it's an ideal midweek meal for two
- Serves: 2 persons
- 1aubergine, cut into 3cm chunks
- 2tbsp olive oil
- 50g ’nduja
- 2garlic cloves, finely chopped
- 400g cherry tomatoes
- 200g spaghetti
- 25g parmesan, finely grated
- handful of basil, to serve
Step 1Toss the aubergine with the olive oil and some seasoning in a bowl. Heat a non-stick frying pan over a high heat and cook the aubergine pieces for 6-8 minutes, tossing every now and again, until charred and beginning to soften. Scoop out onto a plate.
Step 2Reduce the heat to low and add the ’nduja and garlic, and fry for a few minutes until all the oil has been released from the ’nduja. Tip in the tomatoes and return the aubergine to the pan along with a splash of water. Simmer for 10 minutes until the mixture is thickened and the tomatoes have broken down slightly. Season.
Step 3Cook the spaghetti in a large pan of boiling salted water following pack instructions. Use tongs to transfer the pasta to the sauce and toss well, adding a little of the pasta water to loosen, if needed. Divide between bowls and scatter with the parmesan and basil leaves before serving.