Aubergine & Tuna Linguine

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Aubergine (medium)		1
Tinned tuna (small, in sunflower oil)		1
Olive oil		as required
Garlic		1 clove
Dried chilli		1
Cherry tomatoes		10
Basil leaves		3-4
Parmigiano reggiano		as required
Linguine		100-120g

Method

Cook

15min

Cut the aubergine into 8 lengthways then into 1cm pieces. Put 3 tbsp olive oil in a large frying pan and fry the aubergine on high heat.

Don't add more oil even though the aubergine absorbs all of it and looks dry - it will eventually release the oil back in the pan. You don't want greasy aubergines. Fry for 8 minutes then transfer to a plate.

Start cooking the pasta. The pasta water is important for seasoning, so use 10-15g good salt for 1 liter of water.

In a different frying pan, put 2 tbsp olive oil and add the sliced garlic, dried chilli and chopped tomatoes on medium heat.

Add the drained tuna and return the fried aubergines from Step 2. Add the ripped basil leaves.

Add 2 or 3 ladles of pasta water and mix with the oil in the pan well. Cook to reduce the sauce.

When the pasta is cooked, add to the pan and mix with Step 6 for 1 minute before transferring to a serving dish. Sprinkle with plenty of parmigiano reggiano before serving.

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