Breaking one of my cardinal rules in winter-spring, I had a massive aubergine craving this week and bought one in the supermarket. I know I sound ridiculous, but I still have a strangely guilty feeling when I buy something out of season from a big shop. But once in a while, we all make exceptions.
This pasta is all about the aubergine - fried until tender in olive oil and salt, soft tomatoes, lots of garlic, and a nice handful of flat leaf parsley. It's simple, bright, and even shines without any cheese! I made it here with lovely spelt spaghetti and, I'll confess, ate the entire plate in just a few minutes. Definitely a nice lunch!
*****
100 grams kamut spaghetti
1/2 a large aubergine, diced
2 cloves of garlic, minced
1/2 cup cherry tomatoes, halved
a handful of parsley, chopped
salt and pepper
olive oil
1. Bring a large pot of salted water to a boil and toss in your spaghetti. Meanwhile, over medium-high heat, fry your aubergine in a few tablespoons of olive oil. Season with salt to help it along and once fork tender, add in your garlic and tomatoes. 2. Once your vegetables begin to soften, pour in a few spoonfuls of your pasta cooking water, turn the heat down, and reduce to a light sauce. Season to taste. 3. Drain your pasta and toss into your sauce, adding your parsley, and season to taste. Serve immediately.
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