We love cooking and especially simple cooking, when all the ingredients can shine on a plate! That’s basic here in Italy and that is one reason I love cooking here so much. Nothing complicated, but simple things with quality ingredients. 

Right now I’m creating our house recipes. Recipes that will be easy to cook in our kitchen or outdoors. Recipes that will be great for entertaining. Recipes with quality ingredients. Lots of veggies, but local meat and frutti di mare, too.

This aubergine tomato pasta ticks the boxes! Easy peasy and super delicious!

Aubergine tomato pasta 
(For 4 eaters)

2 middle sized aubergines (or 1 big)
200 g cherry tomatoes
5 garlic gloves
grated zest of 1 lemon (only the yellow part!)
pinch of peperonchino
1 tbsp capers
pinch of salt
1 dl olive oil

Heat the oven for 200C. Cut aubergines into cubes (about size of a cherry tomato), peel garlic gloves, halve tomatoes. Mix all the ingredients above in an oven pan. Roast in the oven for 40-45 minutes, until everything is well cooked and you have a lovely aroma in your kitchen.

400 g spaghetti

Meanwhile your veggies are cooking in the oven, cook spaghetti al dente as advised in your spaghetti package.

When veggies are done, add:

squeezed juice of 1 lemon
black pepper, freshly ground

Mash veggies with a fork and mix well. There it is, your pasta sauce! (You can add some spaghetti boiling water, if your sauce is too thick) Taste and season with salt if necessary. Mix cooked spaghetti with your sauce in the oven pan. And finally add:

grated parmesan, as much as you like!
(Roasted and chopped hazelnuts or almonds, this is optional, though gives nice crunchy feel!)

Bring pasta pan into table and enjoy with a glass of barbera wine and great conversations.

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