Spaghetti with ‘Nduja and Aubergine

Charmaine Lu -
  • 1 chopped aubergine
  • 2 tbsp olive oil
  • 2 chopped garlic cloves
  • 50g ‘nduja
  • 400g cherry tomatoes
  • 200g wholemeal spaghetti
  • 25g grated parmesan
  • Basil leaves, to serve
  • Toss the aubergine with oil and seasoning, then fry for 8 mins until softened. Scoop onto a plate and set aside. Reduce the heat and add the garlic and ‘nduja to the pan, then fry for a couple of mins. Tip in the tomatoes and return the aubergine to the pan with a splash of water. Simmer for 10 mins to thicken, then season well.
  • Cook the spaghetti in salted water until al dente. Transfer the pasta with tongs to the sauce and toss well, then divide between bowls and scatter with basil and parmesan.
30 mins
2 serving