Meals and Courses

  • 8 tablespoons olive oil
  • 2 aubergines, diced
  • 2 red onions, sliced
  • 75 g (3 oz) pine nuts
  • 3 garlic cloves, crushed
  • 5 tablespoons sun-dried tomato paste
  • 150 ml (¼ pint) vegetable stock
  • 300 g (10 oz) cracked pepper-, tomato- or mushroom-flavoured fresh ribbon pasta
  • 100 g (3½ oz) pitted black olives
  • salt and pepper
  • 3 tablespoons roughly chopped flat leaf parsley, to garnish

Heat the oil in a large frying pan, add the aubergines and onions and cook for 8–10 minutes until tender and golden. Add the pine nuts and garlic and cook, stirring, for 2 minutes. Stir in the sun-dried tomato paste and stock and simmer for 2 minutes.

Meanwhile, cook the pasta in a large saucepan of salted boiling water for 2 minutes or until al dente.

Drain the pasta and return to the pan. Add the vegetable mixture and olives, season to taste with salt and pepper and toss together over a medium heat for 1 minute until combined. Serve scattered with the chopped parsley.

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