PASTA WITH AUBERGINE AND CHERRY TOMATOES

‘The rich, robust aubergine and tomatoes are enhanced with a little smokiness from the mozzarella and a spicy chilli kick.’ Tom Kerridge

Hands-on time 25min.

Cooking time about 20min. Serves 2

• 1 large aubergine

• 3tbsp extra virgin olive oil

• 250g paccheri (or other large tubular pasta)

• 1 echalion shallot, finely diced

• 2 garlic cloves, thinly sliced

• 1 long red chilli, deseeded and finely chopped

• 2tbsp tomato purée

• 200g cherry tomatoes, halved

• 1 rosemary sprig, leaves picked and finely chopped

• 3tbsp mascarpone

• 100g smoked mozzarella, grated

• Handful basil leaves, plus extra to garnish

• Parmesan, grated, to serve, optional

1 Quarter the aubergine lengthways, then cut each quarter into thick slices. Heat 2tbsp of the extra virgin olive oil in a large non-stick frying pan over high heat. Add the aubergine slices and cook for 4-5min, or until tender and golden, seasoning as they cook. Using a slotted spoon, transfer to a plate.

2 Cook the pasta in a large pan of salted water until al dente.

3 Meanwhile, place the frying pan back over medium-high heat and add the remaining 1tbsp extra virgin olive oil. Add the shallot, garlic and chilli and cook for 3-4min, or until softened. Stir in the tomato purée and cook for 2min before adding the cherry tomatoes and chopped rosemary. Pour in 150ml water and simmer for 6min.

4 Drain the pasta, saving ½ a ladleful of the cooking water. Tip the pasta and reserved water into the frying pan, stir well and cook until the sauce is thickened. Return the fried aubergine slices to the pan, add the mascarpone and stir to combine.

5 To serve, add the grated smoked mozzarella and basil leaves to the pan. Stir until the cheese just begins to melt and then spoon into warmed pasta bowls. Garnish with a few basil leaves and some grated Parmesan, if you like.

PER SERVING 855cals, 28g protein, 39g fat (17g saturates), 104g carbs (13g total sugars), 13g fibre