Aubergine & Bacon (or Fake Bacon!) Spaghetti
Over a year ago
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Ingredients
- 175g per person spaghetti
- 3 rashers Smoked Bacon
- 1 Aubergine (diced)
- 1 box / bottle passatta (or tinned tomatoes with tbls tomato puree added)
- handful basil leaves
- 1 tsp Oregano. dried
- salt and freshly ground black pepper
- 1 clove garlic cloves. finely chopped
- 1 loaf ciabatta
Accompaniment
SponsoredGehring Niersteiner Riesling
The Gehring family has always been committed to making quality wines from some of the most renowned vineyard sites in Germany. Handcrafted, each wine expresses unique aroma and taste that is typical of the Rheinhessen. Well balanced with delicate aromas of lime and mineral notes. Buy this wine if you like: Expressive white wines with distinctive character and luscious fruit. Great for drinking with food.
Description
Hubby hates pasta dishes- but add smokey bacon & aubergine and he suddenly smiles!
Method
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1
Salt your diced aubergine in a colander for 15-20 mins beforehand & then rinse thoroughly.
Fry your aubergine until crispy on the outside and soft in the middle & your bacon & garlic until crispy.
Add the fried mixture to the passatta or tinned toms & season. Heat the mixture through - about 15 mins
Cook your Spaghetti when you have 9/10 mins remaining so that the pasta remains al dente.
Add your oregano & tear the basil leaves & add to your sauce.
Serve immediately!
Make sure you have some good italian bread to dunk in the delicious sauce!!
Chef's Tips
My veggie friend Lorna, has pointed out that you can use fake bacon rashers in this too! Still will have the desired crispy texture to go with the molten squidgy aubergine!
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