Spaghetti with Tomato & Aubergine Sauce

Garofalo Spaghetti
Mutti Chopped Tomatoes
3 cloves of garlic
1 small onion
Olive Branch Extra Virgin Olive Oil
Olive Branch Aubergine & Basil Paste
Salt & Pepper Fresh Basil

Chop the onion and garlic and saute over a low heat.
Add the chopped tomatoes, a little salt & pepper, cover the pan and cook for about 20 minutes.
In a separate pan, boil plenty of water for the spaghetti. As it comes to the boil, add some salt and as the heat intensifies, add the spaghetti.
Add 2 tablespoons of Aubergine & Basil Paste to the pan of tomatoes and simmer for 10 minutes with the lid on, stirring regularly so the paste binds together with the tomatoe.
Once the spaghetti is cooked, mix with the sauce and stir well. Serve with some freshly chopped basil.

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