Simple yet comforting and loaded with veggies, this aubergine spaghetti takes just a few minutes to prepare for an ideal midweek meal.
Serves 2 (double or triple as needed)
- 1 aubergine, cut into large chunks (around an inch)
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 400g cherry tomatoes
- 200g spaghetti
- 2 tbsp red pesto
- 25g parmesan, finely grated
- handful of basil, to serve
Toss the aubergine with the olive oil and some seasoning in a bowl. Heat a non-stick frying pan over a high heat with the olive oil. When hot, toss the aubergine through the oil with a good grinding each of salt and pepper. Cook the aubergine pieces for 6-8 minutes, turning from time to time, until they start to soften and become charred. Scoop out onto a plate.
Turn the heat to low and add the garlic, and fry for a couple of minutes until lightly golden. Add the tomatoes and return the aubergine to the pan along with a splash of water. Simmer for around 10 minutes until the mixture has thickened and the tomatoes have started to break down. Add the red pesto and stir through before seasoning.
Cook the spaghetti in a large saucepan of boiling salted water following the instructions on the pack. When cooked, add the pasta to the sauce and toss well, along with a little of the pasta water to loosen if needed. Divide between the two bowls and top with the parmesan and basil leaves before serving in our medium sized serving bowls.