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Spelt pasta with aubergine & sun-dried tomato ragù
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3 sun-dried tomatoes in oil, roughly chopped, plus 2 tbsp of their oil
1 onion, chopped
2 cloves garlic, crushed
1 carrot, coarsley grated
1 large aubergine, cut into 2cm cubes
3 sprigs thyme
1 tbsp tomato purée
¼ tsp ground allspice
180g wholegrain spelt spaghetti
Handful basil leaves and toasted flaked almonds, to serve
1 Put the 2 tbsp sun-dried tomato oil in a large lidded sauté pan or casserole over a medium-high heat. Add the onion and garlic, then fry for 2 minutes. Add the carrot, aubergine, sun-dried tomatoes and thyme. Season, cover and fry for 10 minutes, stirring from time to time, until everything has softened.
2 Uncover, add the tomato purée and allspice, then fry for another 10-15 minutes, stirring regularly until the vegetables are golden and starting to caramelise.
3 Meanwhile, cook the pasta in a large saucepan of boiling salted water for 1 minute less than pack instructions. Before draining, scoop out a mugful of the cooking water. Add the pasta to the vegetables, along with a good glug of cooking water. Toss together to combine, adding more water as needed to help the sauce coat the pasta. Serve immediately, scattered with the basil and flaked almonds.
Typical values per serving:
This recipe was first published in November 2021.
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