Crispy Aubergine, Tomato and Mixed Olive Spaghetti

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March 15, 2019

Bring some Italian flair to your kitchen with this vegetarian cripsy aubergine tomato and mixed olive spaghetti recipe. A delicious meal for the family!

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: Serves 6


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

To serve

Basil leaves, to taste

Grana Padano, grated (Optional,for vegans leave off)


1Cook the spaghetti according to the packet instructions.

2In the meanwhile heat a large frying pan with olive oil and fry the aubergine until crispy. Set aside until needed.

3Heat 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.

4Add the olives to the sauce and toss the spaghetti through the sauce. Season to taste.

5Garnish with basil leaves and grated Grana Padano.

Cheesy Bunless Burger