“This Sicilian staple of pasta with golden aubergines makes a special, but budget-friendly, supper”
- 1 small aubergine , cut into 1cm discs and sliced like fries
- olive oil
- 2 garlic cloves , finely chopped
- large pinch chilli flakes
- 400g chopped tomatoes (polpa)
- ½ small bunch basil , shredded
- 200g linguine (any pasta will do)
- 50g pecorino , parmesan or feta, grated
Cut the discs across so you end up with little matchsticks of aubergine. Heat 1-2 tbsp olive oil in a large non-stick frying pan. Add the aubergine in batches, and fry on a fairly high heat until really tender and golden. You want it to be melt-in-the-mouth with no rubberiness left. Season and tip out onto a plate.
Wipe out the pan then add another tbsp oil and cook the garlic for a minute. Add the chilli flakes and tomatoes and simmer for 10 minutes. Cook the linguine following packet instructions. Stir the basil and aubergine into the sauce and heat through. Toss with the drained linguine and finish with the grated cheese.
Source : Olive Magazine : May 2010 (Slightly changed by Silli)
Servings/Yield : 2 Servings
Difficulty : Easy
Course : Main
Preparation Times : Prep 10 mins Cook 20 mins
Nutritional notes : Per serving : 575 kcalories, protein 25.1g, carbohydrate 81.4g, fat 18.8 g, saturated fat 6.2g, fibre 6.7g, salt 0.99 g
(2 votes, average: 4.50 out of 5)
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