Spicy ‘Nduja and Eggplant Linguine

Charmaine Lu -
  • 1 eggplant, cut into chunks
  • 2 tbsp olive oil
  • 50g ‘nduja
  • 2 chopped garlic cloves
  • 400g cherry tomatoes
  • 200g linguine
  • 25g grated parmesan
  • Torn basil leaves
  • Toss the eggplant with seasoning and the olive oil, then fry for 8 mins, tossing regularly until softened and lightly charred. Remove to a plate and set aside. Add the garlic and ‘nduja to the pan, fry for a few mins, then add the tomatoes and return the eggplant to the mixture with a splash of water. Simmer for 10 mins, then season.
  • Cook the linguine in boiling salted water until al dente, then use tongs to transfer the pasta to the sauce. Mix well, then serve with plenty of parmesan and torn basil - perfect!
30 mins
2 serving