A Sicilian classic with a modern twist! Rich tomato sauce, golden fried aubergine and fragrant basil dressing spirals of al dente pasta, topped with crunchy almond 'bread' crumbs. The perfect 30-minute dinner. Vegan, GF & healthy.
Heat 2 tbsp of oil in a large frying pan over a medium-high heat. Add the aubergine and fry, stirring frequently, for about 10-12 minutes or until soft and golden.
Add the remaining olive oil along with the garlic and chilli flakes. Fry for a minute to soften, then add the chopped tomatoes, vinegar, 1 tsp of sea salt and plenty of black pepper. Stir well and lower the heat to a gentle simmer. Simmer for 15-20 minutes until the sauce has thickened and is glossy.
Meanwhile, make the almond crumb. Heat a dry frying pan over a high heat. Combine the ground almonds, oregano, garlic and a large pinch of salt & pepper in a small bowl then mix in a tbsp of water. Your mixture should look like wet sand (if it is a little dry add another small dash of water and mix again). Pour the mixture into the frying pan and fry, stirring constantly for 5-8 minutes, or until golden brown and resembling breadcrumbs. Set aside and allow to cool.
Bring a pan of salted water to the boil and add your pasta. Cook to al dente according to the packets instructions, then drain, reserving a little of the pasta water.
Stir the basil and cooked pasta into the sauce along with a dash of pasta water to loosen it up. Divide the pasta between 2 bowls and garnish generously with the almond crumb, extra fresh basil and a pinch of chilli flakes.
If your aubergine are on the smaller side, use 2 instead.
Any left overs of this pasta will keep in the fridge for up to 3 days. The almond crumb will keep well in an airtight jar for up to 7.
For advice on which pasta to use, see within the post.
Gluten-free: Use a GF pasta.
Recipe courtesy of georgieeats.co.uk