- 320g spaghetti
- 300g canned cherry tomatoes
- 20g onion, chopped
- 300g aubergine
- 25g pine nuts
- 60g breadcrumbs
- 40 ml extra-virgin olive oil
- cooking oil, to fry the aubergine
- a pinch of chili pepper
Put the cherry tomatoes in a saucepan with the chopped onion, add salt and cook over a medium heat for about 10 minutes. When the tomatoes are cooked, pass them through a vegetable mill and keep the sauce warm.
In the meantime, wash, peel and dice the aubergine, and fry in very hot oil. Remove them with a slotted spoon and pat with absorbent kitchen roll to take away the excess oil.
Toast the pine nuts in the oven until golden and brown the breadcrumbs in a little olive oil in a frying pan until crispy.
Add the fried aubergine to the cherry tomato sauce and let them absorb the flavours for a few minutes.
In the meantime, cook the pasta in plenty of boiling, salted water, drain al dente and add the spaghetti to the sauce. Mix well, then add the breadcrumbs, stirring quickly.