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Roasted aubergine & ’nduja fusilli
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1 Essential Aubergine, cut into 2.5cm chunks
2½ tbsp olive oil
275g small tomatoes (eg baby plum or cherry)
5g thyme, leaves only
1 clove garlic, crushed
1½ tbsp ’nduja paste
1 unwaxed lemon, finely grated zest
1 tbsp mascarpone
Freshly grated Parmigiano Reggiano, to serve
Basil leaves, to serve
1. Preheat the oven to 230ºC, gas mark 8. Toss the aubergine, olive oil, tomatoes and thyme together in a roasting tin and spread out in a snug, single layer. Season and roast for 25-30 minutes, until tender, juicy and golden.
2. When the vegetables have been roasting for about 20 minutes, cook the pasta in salted boiling water until tender. Drain, reserving a mugful of cooking water.
3. Tip the pasta into the roasting tin and mix in the garlic, ’nduja, lemon zest and mascarpone, plus enough pasta water to make a sauce that coats the pasta. Serve immediately, scattered with plenty of grated cheese and basil leaves.
Typical values per serving:
This recipe was first published in April 2021.