- 1 large aubergine, cut into chunks
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 fat garlic cloves, unpeeled
- 300g pack cherry tomato
- 1 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 1 tsp caster sugar
- handful basil leaves, plus extra to serve
- 250g pasta such as penne or fusilli
Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…
Heat oven to 220C/200C fan/gas 7. Toss the aubergine chunks with the oil and whole garlic cloves in a roasting tin with some seasoning. Roast for 10 mins, add the tomatoes, vinegar and sugar, then cook for another 5 mins. Meanwhile, cook the pasta, then drain.
When the veg is tender remove the garlic cloves, snip off their ends and squeeze the roasted garlic onto a board. Mash with a fork, then stir this garlic paste back into the veg with the basil leaves – squashing most of the tomatoes as you go. Tip in the cooked pasta, stir everything together in the roasting tin, divide between 2 bowls, then scatter with a few more basil leaves to serve.
Making it meatySnip 4 bacon rashers into pieces and spread in a roasting tin. Add the garlic cloves, rubbed in a little oil, then roast as recipe left. Add the tomatoes, vinegar, sugar and 1 tsp dried thyme, then continue as recipe, swapping the basil for a handful chopped flat-leaf parsley.