AuthorMariaCategoryPasta, VegetarianThe creaminess of our aubergine paste gives you a silky smooth taste. Simple to make and the combination of tomato & aubergine provides plenty of flavor.
Chop the onion and garlic and saute over a low heat.
Add the canned 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.
Return to the pan with the tomatoes and add 2 tablespoons of Aubergine & Basil Paste.
Let this simmer for 10 minutes with the lid on, stirring regularly so the paste binds together with the tomato.
Once the spaghetti is cooked, mix with the sauce and stir well. Serve with some freshly chopped basil.
Ingredients
Directions
Chop the onion and garlic and saute over a low heat.
Add the canned 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.
Return to the pan with the tomatoes and add 2 tablespoons of Aubergine & Basil Paste.
Let this simmer for 10 minutes with the lid on, stirring regularly so the paste binds together with the tomato.
Once the spaghetti is cooked, mix with the sauce and stir well. Serve with some freshly chopped basil.