Meals and Courses

Aubergine and Mozzarella Fusilli Lunghi

cook 20 mins
Tags: Quick eats
  • 4 tablespoons olive oil
  • 1 aubergine, thickly sliced
  • 300 ml (1/2 pint) shop-bought tomato pasta sauce
  • 1/2 teaspoon dried chilli flakes
  • 400 g (13 oz) fusilli lunghi
  • 25 g (1 oz) Parmesan cheese, grated
  • 125 g (4 oz) mozzarella cheese, cubed
  • salt and pepper
  • basil leaves, to garnish
  • Heat half the oil in a large nonstick frying pan, add half the aubergine and cook for 5–7 minutes until softened and lightly golden. Season well, then remove from the pan to a plate. Repeat with the remaining oil and aubergine.
  • Place the tomato pasta sauce and chilli flakes in a saucepan, add the cooked aubergine and simmer for a couple of minutes.
  • Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain, reserving a little of the cooking water, and return to the pan. Stir through the aubergine sauce, adding a little cooking water to loosen if needed.
  • Toss through the Parmesan and season, then spoon into serving bowls. Top with the mozzarella and serve sprinkled with the basil.
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