Chorizo Aubergine Pasta
with Chilli & Sun-Dried Tomato
- May contain traces of allergens
- Celery
Some days you just want a little time to put your feet up. We made this dish with the classic Italian notions of simplicity and speed at its heart. To make the secret ingredient in this recipe, fresh tomatoes are left for around ten days in the sun and lose around 90% of their water to become sun-dried. This process intensifies their sweetness so much so, that even a couple will add a burst of flavour to your dinner. Buon appetito!
Ingredients
30 grams
Sundried Tomatoes
250 grams
Spaghetti
60 grams
Diced Chorizo
1 unit(s)
Onion
1 unit(s)
Aubergine
(May contain traces of: Celery)
1 carton(s)
Finely Chopped Tomatoes
2 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
1 pinch
Chilli Flakes
Nutritional information
Instructions
Preheat your grill to high. Put a large saucepan of water with a pinch of salt on to boil for the pasta. Halve, peel and chop the onion into small pieces. Finely chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press). Finely chop the sun-dried tomatoes. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 1cm pieces.
Pop the aubergine on a baking tray and drizzle over a glug of oil and a pinch of salt and pepper. Toss to coat then spread out and put the tray on the shelf closest to the grill. Cook the aubergine until soft and crispy round the edges, 15-20 mins. Tip: Keep an eye on the aubergine, if it looks like it is burning, turn the heat down slightly.
Whilst the aubergine is grilling, heat a drizzle of oil in a frying pan on medium heat. Add the onion, sun-dried tomatoes and chilli flakes (add less chilli flakes if you don't like spicy food, these flakes are HOT) and cook, stirring, until the onion is soft, 5 mins. Add the garlic and chorizo and cook for a further 2 mins.
Add the spaghetti to your pan of boiling water and cook for 11 mins. Drain in a colander and return to the pan off the heat. Drizzle over a little oil to stop it sticking together.
Pour the finely chopped tomatoes into the chorizo mixture, together with a small pinch of sugar (if you have some), salt and pepper. Let the sauce simmer on medium heat until it is nice and thick, 5-10 mins. Once the sauce has thickened, stir in the aubergine.
Add the pasta to the tomato and chorizo sauce along with the parsley. Stir to combine and serve in bowls. Enjoy!
