Ingredients
- 320g spaghetti
- 300g canned organic cherry tomatoes
- 20g onion, chopped
- 300g aubergine
- 25g pine nuts
- 60g breadcrumbs
- 40 ml extra-virgin olive oil
- cooking oil, to fry the aubergine
- a pinch of chili pepper
- salt
Directions
Step 1
Put the organic cherry tomatoes in a saucepan with the chopped onion, add salt and cook over a medium heat for about 10 minutes. When the tomatoes are cooked, pass them through a vegetable mill and keep the sauce warm.
Step 2
In the meantime, wash, peel and dice the aubergine, and fry in very hot oil. Remove them with a slotted spoon and pat with absorbent kitchen roll to take away the excess oil.
Step 3
Toast the pine nuts in the oven until golden and brown the breadcrumbs in a little olive oil in a frying pan until crispy.
Step 4
Add the fried aubergine to the cherry tomato sauce and let them absorb the flavours for a few minutes.
Step 5
In the meantime, cook the pasta in plenty of boiling, salted water, drain al dente and add the spaghetti to the sauce. Mix well, then add the breadcrumbs, stirring quickly.
