Logo
Allow cookies

Sicilian aubergine, pine nut & raisin fusilli

Ingredients

  1. Step 1 4-5 tbsp olive oil
  2. Step 2 1 medium red onion , finely sliced
  3. Step 3 2 garlic cloves , finely sliced
  4. Step 4 1 small dried red chilli , chopped
  5. Step 5 handful oregano or marjoram, roughly chopped
  6. Step 6 2 medium aubergines , diced into 2.5cm/1in cubes
  7. Step 7 50g raisins
  8. Step 8 4 large tomatoes , chopped
  9. Step 9 2 tsp tomato purée
  10. Step 10 2 tbsp baby capers , rinsed, drained and roughly chopped
  11. Step 11 2-3 tbsp good quality red wine vinegar
  12. Step 12 400g fusilli
  13. Step 13 small handful mint , roughly chopped
  14. Step 14 50g pine nuts , toasted
  15. Step 15 aged ricotta or vegetarian Parmesan-style cheese (try Bookhams 'Not just a pasta cheese'), to serve
Sicilian aubergine, pine nut & raisin fusilli
Calories: 636 Carbohydrate: 96 g Protein: 18 g Fat: 23 g
Cook time: 55 minutes Prep time: 20 minutes Total time: 75 minutes Servings: 4

TAGS

Dinner Main course Pastum Italian Josh Eagleton 30-60 minute 4 serving 800 kcal or less Aubergine Aubergine Dinner party Easy Eggplant Fusilli Italian Main Pastum Pasta sauce Pine nut Pine nut Sicilian summer Thomasina mier Tomato Tomato Vegetarian

Directions

  1. Step 1 In a heavy based pan, heat ½ tbsp of oil and gently cook the onion, garlic and chilli until soft with half the oregano.
  2. Step 2 Meanwhile, heat 3-4 tbsp of oil in another frying pan and start browning the aubergines. Once cooked, add to the onion mixture. Fry the raisins in another ½ tbsp oil and, when they have puffed up, add to the aubergine mix. Add the tomatoes, purée and rest of the oregano. Cook on a medium heat for 15-20 mins so all the flavours come together.
  3. Step 3 Finally add the capers and the vinegar and leave on a low heat while you cook the pasta in plenty of boiling, salted water. If the mixture becomes very thick add 100ml of water. Toss the pasta through the aubergine sauce and sprinkle with fresh mint and the pine nuts. Let everyone grate over their own cheese.