Spaghetti with Sun-Dried Tomatoes, Aubergine and Chilli

Linda McCartney
Linda McCartney- Spaghetti with Sun-dried Tomatoes, Aubergine and Chilli
Serves Serves 4
Print recipe
  • Prep time 10 mins
  • Cook time 20 mins
  • Ready time 30 mins

A hearty pasta dish where the bite of chilli in the sauce is an inspired contrast to the softness of the aubergine.

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Ingredients

  • 4 shallots, finely sliced
  • 2 cloves of garlic, finely sliced
  • 2 tablespoons olive oil
  • 1 medium aubergine cut in small cubes
  • 1 teaspoon dried mixed herbs of your choice, or 1 tablespoon of fresh parsley finely chopped
  • 115 g sliced sun-dried tomatoes, packed in oil, drained
  • 1-2 fresh red chilli peppers, seeded and very finely sliced
  • 230 g crème fraiche or light cream
  • 340 g spaghetti
  • sea salt and pepper to taste
  • grated cheese for serving

Method

In a frying pan sauté the shallots and garlic in the oil, covered, until soft for 5-6 minutes. Stir in the aubergine and cook for 2-3 minutes. Add the herbs, sun-dried tomatoes, and chilli peppers and stir well to mix. Turn the heat down to very low, cover again, and steam for 10 minutes, stirring occasionally.

Then add the crème fraiche or cream and heat through for a further 5 minutes. In the meantime cook the spaghetti according to instructions on pack.

Puree the aubergine mixture in a blender or food processor, or mash to a paste, and season to taste salt.

Toss the sauce into the hot, well-drained spaghetti and serve immediately, with grated cheese.

The bite of chilli in the sauce is an inspired contrast to the softness of the aubergine.