So quick and so tasty – literally a ten minute dinner. We got the pancetta from Lawlor’s Butchers, which had a great smoky flavour. Aubergine is not really traditional in this sauce, so maybe it’s heading more towards Caponata (a Sicilian aubergine and tomato stew).
1 aubergine, diced into small cubes
1 tbsp olive oil, plus more to serve
100g pancetta, diced
10 ripe cherry tomatoes
2 cloves of garlic, finely diced
2tbsp tinned chopped tomato or jarred tomato sauce
1tsp dried thyme
1tsp smoked paprika
1tsp mild chilli powder
Basil leaves or some chopped flat leaf parsley
Salt & black pepper
– Fry the garlic in the oil over a medium heat. Add the pancetta and fry until cooked. Add the aubergine and stir until all of it has touched the oil. Cook gently for about 5 to 10 minutes, or until it is soft and has lost some of its mass. Add the tomatoes, pricking the skins as you add them.
Start the water boiling for the spaghetti and add a generous amount of salt. For cooking fresh pasta, you need a fast-rolling boil or the pasta will be a bit heavy and sodden.
Add the two tablespoons of tomato sauce to the pan and stir through, along with any fresh and dried herbs you want. Squash any remaining whole tomatoes with the back of a spoon. Serve with more fresh herbs, a glug of olive oil and a snowing of parmesan.