A one-pan wonder of smokey aubergine spaghetti!
Ingredients
- 2 tbsp oil
- 5 cloves of garlic, crushed
- 1 tsp capers
- 200g spaghetti
- Pinch of salt
- 3 tbsp of Belazu smokey aubergine mezze
- Zest of half a lemon
- Small bunch of parsley, chopped
- 50g pecorino cheese
- 2 tbsp oil
- 5 cloves of garlic, crushed
- 1 tsp capers
- 200g spaghetti
- Pinch of salt
- 3 tbsp of Belazu smokey aubergine mezze
- Zest of half a lemon
- Small bunch of parsley, chopped
- 50g pecorino cheese
In a large cold pan, add the oil, garlic and capers. Bring the heat up and allow them to soften. Add the dry spaghetti straight to the pan and add boiling water so the spaghetti is just covered. Season with a pinch of salt and add the smokey aubergine mezze.
Mix all together and keep the heat on medium to high, stirring the pasta regularly allowing it to absorb the water and soften to al dente to create a glossy sauce. Top up with more water as you go if needed.
Once the pasta is cooked, mix the parsley and lemon zest together and toss into the pasta, along with the pecorino cheese.
Easy peasy and delicious!