Eggplant, Cherry Tomato and Nduja Linguine

Charmaine Lu -
  • 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