Aubergine puttanesca pasta

I just love aubergines in anything! This is so easy to make and super tasty for a quick midweek meal

Serves 4

Ingredients
2 aubergines cut into cubes
1 onion finely chopped
2 garlic cloves crushed
6 anchovies (I ate the rest out of the tin)
1 tbsp capers
100g black olives chopped
2 x 390g tins of chopped tomatoes with chilli and herbs
300g rigatoni pasta
1 tbsp chopped flat leaf parsley

Method
Preheat oven to 200°, toss the Aubergine in some olive oil and place on roasting tray. Season and bake for 25 mins till tender.
Meanwhile, heat a splash of olive oil into a medium pan. Add the onion and garlic and cook gently for a few minutes till soft. Add anchovies cook for a couple of minutes. Add capers, olives, tomatoes and 3 tbsp water.
Bring to the boil and then simmer for 10 minutes.
Stir in the cooked Aubergine, season and add a pinch of sugar.
Cook pasta till al dente, drain then add puttanesca sauce and chopped parsley.
Serve in warmed dishes and with plenty of grated Parmesan.


One thought on “Aubergine puttanesca pasta

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