Melanzana Spaghetti With Beefsteak Club Malbec Rosé


375g Dried spaghetti
1 tbsp salt for the cooking water.
2 Garlic cloves
2 tbsp Olive oil
2 Medium sized aubergines
Salt and pepper
12 Cherry tomatoes, cut in half
1 Handful of fresh basil leaves
1 Tub of Bocaccini / mini mozzarella pearls
30g Finely grated parmesan cheese

Here’s how:

Cook the pasta in a large pan of salted boiling water for approx 9 minutes.

Meanwhile, pre heat a large shallow pan and add the olive oil followed by the
chopped garlic.

Chop the aubergine into small cubes and add to the pan with a good sprinkle of
salt to help draw out the moisture.

Cook the aubergines for 6-7 minutes.

Then add the cherry tomatoes and a ladle full of pasta cooking water.

Turn the heat up and boil the sauce.

Drain the pasta and add to the pan with the aubergines.

Season with a little black pepper and grated parmesan and stir together.

Finally, stir in the mozzarella pearls and finish with a drizzle of good quality olive oil
before serving.


Please confirm you are of legal drinking age before accessing this site.