Fusilli Pasta With Tomato, Basil And Aubergine
Whip up an easy version of Sicily’s pasta for lunch with this simple ingredient combo.
What You Need
Olive oil spray
120g wholewheat pasta screws
350g Napoletana pasta sauce
3 tbsp basil leaves, torn
60g pecorino, grated
1/ Wash and dry the aubergine and, using a vegetable peeler, peel off alternate strips of skin. Cut into five-millimetre-thick
slices. Arrange on a board and spray lightly with olive oil. Turn over the slices and spray the other side.
2/ Heat a large non-stick pan over medium to medium-high heat, lay the aubergine slices in a single layer in the pan and cook until soft and browned on each side (it might be necessary to do this in batches).
3/ Halve the aubergine slices, tip into a bowl and season well.
4/ Heat the sauce and cook the pasta for seven to eight minutes or until al dente.
5/ Drain the pasta, return to the pot over medium heat and toss with the sauce and aubergine. Stir through the basil and most of the cheese and serve with the remaining cheese sprinkled over the top.
Serves 2. Per 378g serving: 1 881kJ, 13g fat (8g sat), 1 070mg sodium, 62g carbs, 7g fibre, 10g sugars, 19g protein