This summertime pasta is simple, but packed with Mediterranean flavours. Roast chunks of courgettes in with the aubergine, if you have any.
SERVES 2 – 20 minutes
– 1 large aubergine, cut into chunks.
– 2 tbsp olive oil.
– 2 fat garlic cloves, unpeeled.
– 300g pack cherry tomatoes.
– 1 tbsp balsamic vinegar.
– 1 tsp caster sugar.
– 250g/9oz pasta, such as penne or fusilli.
– handful basil leaves, plus extra to garnish.
Step 1:Heat oven to 220C/200C fan/gas 7. Toss the aubergine chunks with the oil and whole garlic cloves into a roasting tin with some seasoning. Roast for 10 minutes, add the tomatoes, vinegar and sugar, then cook for another 5 minutes. Meanwhile, cook the pasta according to the pack instructions, then drain.
Step 2:When the veg is tender, remove the garlic cloves, snip off their ends and squeeze the roasted garlic on to 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 two bowls, then scatter with a few more basil leaves to serve.
Note : PER SERVING 610 kcals, protein 18g, carbs 108g, fat 15g, sat fat 2g, fibre 9g, sugar 15g, salt 0.1g