Grilled Aubergine Pasta
with Chilli, Chorizo & 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. TThis process intensifies their sweetness so much so, that even a couple will add a burst of flavour to your dinner. Buon appetito!
Ingredients
1 unit(s)
Chopped Tomatoes
180 grams
Spaghetti
1 unit(s)
Onion
1 unit(s)
Aubergine
(May contain traces of: Celery)
carton(s)
Tomato Passata
2 unit(s)
Garlic Clove
½ bunch(es)
Flat Leaf Parsley
30 grams
Sundried Tomatoes
120 grams
Diced Chorizo
½ pinch
Chilli Flakes
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 finely chop the onion and finely chop the parsley (stalks and all!). Peel and grate the garlic (or use a garlic press). Finely chop the sun-dried tomatoes. Remove the stalky top from the aubergine, halve lengthways, cut into long strips then chop into 1cm chunks.
Pop the aubergine on a baking tray and drizzle over a glug of oil, a pinch of salt and pepper. Make sure all the aubergine is coated in oil. Put the tray on the shelf closest to the grill and 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), cook until the onion is soft, 5 mins. Add the garlic and chorizo and cook for a further 2 mins.
Meanwhile, add the spaghetti to your pan of boiling water. Cook until 'al dente', 11 mins. Tip: 'Al dente' simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Drain in a colander and return to the pan off the heat. Drizzle over a little oil to stop it sticking together.
Add the diced tomatoes (and passata if you're cooking for three people) to the chorizo mixture, together with a small pinch of sugar (if you have some),salt and pepper. Let the mixture bubble away on a medium heat until the sauce is nice and thick, 5-10 mins. Once the sauce has thickened, stir in the aubergine.
Add the pasta to the sauce along with the parsley. If you’re feeling up to the task, toss the ingredients together to mix them. If you don’t fancy redecorating your kitchen, then you can always stir the ingredients instead. Serve in bowls. Enjoy!
