Recipes

Around The World in 80 Ways

Pasta with Aubergine & Artichokes
Serves 4

• 450g/1lb pasta, such as pappardelle, noodles or penne
• 4 tbsp olive oil
• 2 onions, chopped
• 2 large aubergines, diced
• 4 cloves garlic, minced
• 2 cans artichoke hearts, drained & each cut into 2-4 pieces, according to size – not too small or they won’t keep their shape
• 15 sun-dried tomatoes, roughly chopped
• 3 tbsp capers, rinsed and drained
• 3 tbsp pine nuts
• handful fresh basil leaves, roughly torn
• Florentino Parmazano if required
• freshly ground black pepper
• *salt if required (remember capers are quite salty, so be cautious!)

1. Bring large saucepan of water to boil for pasta.
2. Cook for 10-12 minutes, according to packet instructions and how soft you like pasta.
3. Meanwhile, heat oil in a large pan and add onion and aubergine.
4. Cover and cook gently for 7-10 minutes or until aubergine tender.
5. Add garlic and cook for further 1-2 minutes.
6. Add artichokes and add to mixture, along with sun dried tomatoes and capers.
7. Toast pine nuts in dry saucepan & stir so they turn golden but don’t burn.
8. When pasta ready, drain in colander then return to still hot pan.
9. Add aubergine mixture and season with salt* and black pepper.
10. Serve on warm plates and scatter with pine nuts and basil.
11. Serve Parmesan separately if using.