Friday, 18 May 2012

Aubergine and Olive Spaghetti

This is basically spaghetti alla puttanesca minus the anchovies.


  • 2 small onions, peeled and finely chopped
  • 1 tbsp olive oil
  • 3 garlic cloves, peeled and chopped
  • 1 chilli, thinly sliced
  • 1 aubergine, chopped into 2cm pieces
  • 1 tin of tomatoes
  • 200g spaghetti
  • 10 black olives, sliced
  • 2 tbsp capers


  1. Put on a large pot of water to boil for the pasta.
  2. Fry the onion in the olive oil in a separate saucepan until soft.
  3. Add the garlic, chilli, aubergine and tomatoes and simmer gently.
  4. Put the pasta in the water and cook as per instructions.
  5. After about 5 minutes, add the olives and capers to the tomato sauce
  6. When the pasta is cooked, drain it and add it to the tomato sauce.
  7. Mix well and serve garnished with freshly milled black pepper.
Serves 2.

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