Aubergine and cherry tomato spaghetti is a great vegetarian dish, simple and really delicious! Sunny days deserve a pasta like this!
Serves 2/3 portions Takes 30 minutes
What you need:
250 g of spaghetti
12 nice and ripe cherry tomatoes
1 small aubergine
1 clove of garlic
Extra virgin olive oil
Few basil leaves
Toasted breadcrumb (to serve on top of the pasta and add some crunchiness to the dish)
The cooking process:
Chop the aubergine in small cubes and bring a large pan on a medium heat and add some olive oil. Fry gently the aubergine and the clove of a garlic (whole) for 5 minutes or until the aubergine is almost fully cooked.
Halved the cherry tomatoes and add to the pan, fry for few minutes and now season with a pinch of salt and pepper. Cover with a lid and bring the heat to a medium low temperature
While the sauce is cooking bring a big pot with water to boil. Once the water is boiling, add a nice amount of salt and pop the spaghetti into the pot.
Once the pasta is almost ready check the sauce and remove the garlic. The cherry tomato should have softened up and release all the juice. If the sauce looks too dry at this point help adding a little of the pasta boiling water little by little without making it too wet!
Transfer all the spaghetti straight to the sauce, stir well with the sauce and then add few basil leaves with some grated Parmesan and a spoon of extra virgin olive oil; stir well again.
Serve the pasta with some grated parmesan and the toasted bread crumb on top!