![Eggplant, Cherry Tomato and Nduja Linguine](/content/images/2023/11/Depositphotos_134517802_XL-1.jpg)
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![Eggplant, Cherry Tomato and Nduja Linguine](/content/images/2023/11/Depositphotos_134517802_XL-1.jpg)
Ingredients
Method
- 1 eggplant, cut into 3cm pieces
- 2 tbsp olive oil
- 75g nduja
- 2 chopped garlic cloves
- 450g cherry tomatoes
- 200g linguine
- 30g grated parmesan
- Basil leaves, to serve
- Toss the eggplant in oil and seasoning, then fry for 8 mins until charred and just softened. Set aside on a plate. Reduce the heat in the pan and fry the nduja and garlic for 4 mins, then tip in the tomatoes and return the eggplant to the pan. Add a splash of water and simmer for 10 mins, then season well.
- Cook the linguine in boiling salted water until al dente, then transfer with tongs to the sauce and toss well. Add some of the cooking water to loosen a little, then divide between bowls and scatter with basil and parmesan to serve.
30 mins
2 serving
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