Using fine spaghetti adds finesse to this recipe. The bite of chilli in the sauce is as inspired contrast to the softness of the aubergine and will taste delicious with Linda McCartney’s Vegetarian Meatballs served on top.
Recipe from Linda's Kitchen 1995
Cook the shallots and garlic in the oil, covered, for 5-6 minutes or until soft. Stir in the aubergine and cook for 2-3 minutes. Add the herbs, sun-dried tomatoes and chillies and stir well to mix. Turn the heat down to very low, cover again and steam for 10 minutes, stirring occasionally. Then add the crème fraiche (or single cream) and heat through for a further 5 minutes. At the same time, cook the spaghetti until ‘al-dente’. Puree the aubergine mixture in a blender or food processor, or mash to a paste, and season to taste with salt. Toss the sauce into the hot, well-drained spaghetti and serve immediately, with grated cheese and Vegetarian Meatballs.
4 shallots, sliced finely
2 cloves garlic, sliced finely
1 medium aubergine, cut into small cubes
1tsp dried mixed herbs
75g sun-dried tomatoes in oil, sliced
1-2 fresh chillies, deseeded and sliced very finely
200ml crème fraiche or single cream
350g spaghetti
Sea salt
