Spaghetti with aubergine, pine nuts and crispy breadcrumbs

Cook & Prep Time

25 min



Spaghetti with aubergine, pine nuts and crispy breadcrumbs

This pasta dish is so quick to prepare and so unusual; the crispy breadcrumbs are the secret ingredient for this delicious dish.


  • 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


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.