Aubergine and cherry tomato spaghetti is a great vegetarian dish. Sunny days deserve a pasta like this!
250g of spaghetti
12 nice and ripe cherry tomatoes
1 small aubergine
1 clove of garlic
Extra virgin olive oil
Few basil leaves
To start bring a big pot of water to boil. In the meantime chop the aubergine into small cubes and bring a large frying pan on a medium heat. Add 3 tbsp of some olive oil and 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 frying pan, fry for a few minutes and season with a pinch of salt and pepper. Add a ladle of the hot water and cover with a lid. Bring the heat to a medium low temperature and let the sauce cook slowly.
Once the water is boiling, add a nice amount of salt and pop the pasta into the pot.
Check the sauce and remove the garlic. Place it on a chopping board and with a knife squash it to form a paste, now place it back into the pan and stir well. The cherry tomato should have softened up and release all the juice, with a fork crush them to release more juice. If the sauce looks too dry at this point, add a splash of the pasta boiling water.
Transfer all the cooked pasta straight to the sauce, add few ripped basil leaves and some grated Parmesan cheese along with a drizzle of extra virgin olive oil. Toss well.
Serve the pasta with some grated Parmesan, a drizzle of olive oil and a few basil leaves on top!