AUBERGINE PASTA WITH ANCHOVY AND OLIVES

Easy Mediterranean pasta sauce with aubergine, anchovies and olives. To serve with your favourite pasta, lemon zest and parmesan. 


Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Serves 2 

Ingredients:

  • 1 aubergine, cut in cubes of 1cm

  • 1 red onion, finely chopped

  • 15-20g anchovies in oil, drained and chopped

  • A handful of green olives 

  • 1 can chopped tomatoes

  • 200-250g pasta, cooked al dente in salted boiling water.

  • Salt & pepper

  • Extra virgin olive oil

  • Zest of 1 lemon 

  • Parmesan

  • 1 handful toasted pine nuts

  • fresh basil leaves

Method: 

In a saucepan cook red onion and aubergine in a little olive oil over low to medium heat for about 5 minutes. Season with a little salt and pepper.

Add the anchovies, olives, chopped tomatoes and a glass of water. Bring to the boil, then cover and simmer over low heat for about 30 minutes. Stir often, then remove the lid and cook for an extra 10 minutes.

In the meantime, cook your pasta in boiling salted water until just al dente. Reserve some of the pasta water. 

Season the sauce to taste, add the cooked pasta and stir well. If needed add some of the reserve pasta water. Serve hot with lemon zest, fresh basil leaves, pine nuts and grated parmesan.

Extra tips: 

Make sure to chop the aubergine in small cubes. The aubergine will break down and get the sauce that creamy consistency. The sauce can be stored in the fridge for up to 3 days, and in the freezer for up to 3 months.

Optional additions: 

A handful of fresh basil leaves, a squeeze of lemon juice, a pinch of chilli flakes, a little oregano or rosemary.

Camille Aubertaubergine, pasta1 Comment