Name: Aubergine and ’nduja spaghetti
Total time: 30 min
Yield: 2
Ingredients: 1 aubergine, cut into 3cm chunks; 2 tbsp olive oil; 50g ’nduja; 2 garlic cloves, finely chopped; 400g cherry tomatoes; 200g spaghetti; 25g parmesan, finely grated; handful of basil, to serve

a bowl of spaghetti in a red sauce with chunks of aubergine and a wooden handled fork

1 aubergine
cut into 3cm chunks
2 tbsp olive oil
50g ’nduja
2 garlic cloves
finely chopped
400g cherry tomatoes
200g spaghetti
25g parmesan
finely grated
handful of basil
to serve

Method

step 1
Toss 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 2
Reduce 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 3
Cook 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.