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Aubergine and ’nduja spaghetti

a bowl of spaghetti in a red sauce with chunks of aubergine and a wooden handled fork

Aubergine and ’nduja spaghetti

Name: Aubergine and ’nduja spaghetti
Total time: 30 min
Yield: 2
Ingredients: 1 aubergine cut into 3cm chunks; 2 tbsp olive oil; 50g ’nduja; 2 garlic cloves finely chopped; 400g cherry tomatoes; 200g spaghetti; 25g parmesan finely grated; handful of basil to serve

Adam Bush

Published: July 4, 2022 at 3:29 PM

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Serves 2

Easy

Total time: 30 mins

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Fiery 'nduja and chunks of silky aubergine flesh take this tomato pasta recipe to the next level – ready in just half an hour, it's an ideal midweek meal for two

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Make this aubergine and ’nduja spaghetti, then check out our caponata spaghetti, spaghetti and meatballs and more spaghetti recipes. Also read our guide on what is 'nduja and tips for where to buy it.

Ingredients

Nutrition

1 aubergine

cut into 3cm chunks
2 tbsp olive oil
50g ’nduja
2 garlic cloves

finely chopped
400g cherry tomatoes
200g spaghetti
25g parmesan

finely grated
handful of basil

to serve

Nutrition: Per serving

kcal713
fat29.3g
saturates9.2g
carbs86.2g
sugars12.4g
fibre9g
protein21.7g
salt1.2g

Method

step 1

Toss the aubergine with the olive oil and some seasoning in a bowl. Heat a non-stick frying pan over a high heat and cook the aubergine pieces for 6-8 minutes, tossing every now and again, until charred and beginning to soften. Scoop out onto a plate.
step 2

Reduce the heat to low and add the ’nduja and garlic, and fry for a few minutes until all the oil has been released from the ’nduja. Tip in the tomatoes and return the aubergine to the pan along with a splash of water. Simmer for 10 minutes until the mixture is thickened and the tomatoes have broken down slightly. Season.
step 3

Cook the spaghetti in a large pan of boiling salted water following pack instructions. Use tongs to transfer the pasta to the sauce and toss well, adding a little of the pasta water to loosen, if needed. Divide between bowls and scatter with the parmesan and basil leaves before serving.

Check out more of our very best spaghetti recipes

Spaghetti and Meatballs Recipe

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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