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  • Olive Magazine

    Cook with the season

    Jun 16, 2022 5 minutes
    Recipes ADAM BUSH Photographs KRIS KIRKHAM

    Aubergine and ’nduja spaghetti

    30 MINUTES | SERVES 2 | EASY

    aubergine 1, cut into 3cm chunks
    olive oil 2 tbsp
    ’nduja 50g
    garlic 2 cloves, finely chopped
    cherry tomatoes 400g tin
    spaghetti 200g
    parmesan 25g, finely grated
    basil a handful of leaves

    1 Toss the aubergine with the olive oil and some seasoning in a bowl. Heat a non-stick frying pan over a high heat and cook the aubergine pieces for 6-8 minutes, tossing every now and again, until charred and beginning to soften. Scoop out onto a plate.

    Reduce the heat to low and add the ’nduja and garlic, and fry for a few minutes until all the oil has been released from the ’nduja. Tip in the tomatoes and return the aubergine to the pan along with a splash of water. Simmer

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