Bring some Italian flair to your kitchen with this vegetarian cripsy aubergine tomato and mixed olive spaghetti recipe. A delicious meal for the family!
500g Moccagatta spaghetti
2 aubergines, diced
2 garlic cloves, crushed
2 cans La Belinda baby tomatoes
10ml (2 tsp) chilli flakes
2 x 140g Ficacci Bella Italia Olive Mix
Salt and pepper, to taste
Basil leaves, to taste
Grana Padano, grated (Optional,for vegans leave off)
Cook the spaghetti according to the packet instructions.
In the meanwhile heat a large frying pan with olive oil and fry the aubergine until crispy. Set aside until needed.
Heat the same frying pan over medium to high heat with a dash of olive oil and fry the garlic for 2 minutes while stirring. Add the canned tomatoes and chilli flakes. Lower the temperature and cook for about 20 minutes while stirring occasionally.
Add the olives to the sauce and toss the spaghetti through the sauce. Season to taste.
Garnish with basil leaves and grated Grana Padano.
