Sicilian aubergine, pine nut & raisin fusilli

Sicilian aubergine, pine nut & raisin fusilli

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(6 ratings)

By

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Cooking time

Prep: 20 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4

Sicilians love aubergines cooked every which way. Try them in this summery pasta dish

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
636
protein
18g
carbs
96g
fat
23g
saturates
3g
fibre
9g
sugar
21g
salt
0.56g

Ingredients

  • 4-5 tbsp olive oil
  • 1 medium red onion, finely sliced
  • 2 garlic cloves, finely sliced
  • 1 small dried red chilli, chopped
  • handful oregano or marjoram, roughly chopped
  • 2 medium aubergines, diced into 2½ cm/1in cubes
  • 50g raisins
  • 4 large tomatoes, chopped
  • 2 tsp tomato purée
  • 2 tbsp baby capers, rinsed, drained and roughly chopped
  • 2-3 tbsp good quality red wine vinegar
  • 400g fusilli
  • small handful mint, roughly chopped
  • 50g pine nuts, toasted
  • aged ricotta or vegetarian Parmesan-style cheese (try Bookhams 'Not just a pasta cheese'), to serve

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Method

  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. 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. 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.

Recipe from Good Food magazine, June 2010

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Comments

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russell_b21's picture

Great pasta dish. Use fresh tomatoes. You get a texture and taste that you won't get from the canned variety. And it doesn't get too soggy! I used baby aubergines. Delicious!

gillh007's picture

Firstly, don't go using all diff pans,I simply used one pan and followed 1 to 3 in that order adding to one pan, no more oil. I think also u could ditch fresh toms and go with 1 tin chopped. I did need to add half a cup of water. This is a really lovely meal, the raisins adding a pop of sweetness, it all works so well. I added feta/Greek half fat on top. Looks great in white bowl. Added rocket salad. Will cert do again. :0))

jybay1's picture
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Delicious. I used port instead of red wine vinegar.
I would increase the proportion of veg to pasta next time.

v-lucas's picture
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This tasted amazing- will definitely be cooking this one again. I didn't dice the Aubergine, I just whizzed it in the Magimix and this gave the sauce a lovely texture. I was also a bit unsure about adding the capers and red wine vinegar (thought it might taste a bit sharp) but went for it and was glad I did!

kingorla's picture

I used feta instead of ricotta or parmesan & it worked perfectly.
I also used fresh trofie pasta which made the dish much lighter. I left out the capers as I don't like them and it didn't taste like anything was missing. Great vegetarian option!

baheewheeler's picture
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Delicious! Really tasty; pinenuts, mint and chilli all added to the flavour and texture. Ate the leftovers cold as a pasta salad for lunch the following day.

littlestbudge's picture
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I thought this might be a little bland but it was totally delicious. The flavours come one after another and the differing textures complete it - a really good non-meat dish!

veggiegourmet's picture
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This is just bursting with exciting, fantastic flavours. Delicious!

lizmacau88's picture

Oh yes! Definitely going to try this!

cdcarbonell's picture
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I first saw Thomasina when she was competing on Masterchef. It was a delight to try out the recipe. My husband loved it. The mint worked well, despite my reservations.

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