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Spaghetti with Tomatoes & Aubergines

Read in Maltese
Serves 4
Prep Time 10 mins
Cooking 30 mins
Level low

Ingredients

  • 450g Spaghetti Pasta
  • 400g Mayor Polpa (tomato pulp)
  • Meduim size Aubergines
  • 3 tablespoons Olive Oil
  • Finely chopped 2 tablespoons Parsley
  • Chilli pepper
  • Salt and freshly ground pepper
  • 100g Grated Hanini Pekorin Mature Cheese
Wash the aubergine. Discarding the top part, cut it into small cubes and pan fry it in a frying pan with some olive oil. Remove the aubergine from the oil and place on kitchen paper to absorb the excess oil. In a medium-sized pot, gently fry the garlic in a little olive oil. Stir whilst cooking so that the garlic does not brown too much and does not stick to the pot. Add the Mayor Tomato Pulp, parsley, salt and chilli pepper, if desired. Cook on low heat for around 25 minutes, stirring occasionally. When the sauce has thickened, add the cooked aubergines and allow to cook for a further 3-5 minutes. Bring a large pot of boiling water to the boil. Add the salt and cook the pasta according to the packet’s instructions. When cooked al dente, drain well and place in a large bowl. (It would be ideal to warm the large bowl before placing the pasta in it) Add the sauce to the pasta and mix well so as to coat all the pasta. Season with fresh ground pepper and grated Hanini Pekorin. Serve immediately. Recipe by Anton B. Dougall

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